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If you can't stand the heat..
You can tweak the heat on this recipe by adding more or less habanero. When in mixed company, I add one habanero, pour half of the salsa in a bowl, and then add the other habanero for those folks who like it extra spicy. If you want to sweat and cry, use serrano peppers instead of jalapeños, and add more habanero.
- 1 14.5 oz Can Petitie Diced Tomato
- 1 Pint Cherry Tomatoes
- 1 Jalapeno Pepper
- 1/4 Cup Yellow Onion
- 3 Cloves Garlic
- 1 Tbsp Lime Juice
- 2 Tbsp Canned Hatch Chile, Diced
- 2 Habanero Peppers
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 cup Cilantro, Stems removed
- 1 Tbsp Vegetable Oil
- Preheat the oven to 450F. Line a sheet pan with aluminum foil. Place the whole jalapeño, habanero, garlic, and cherry tomatoes on the foil. Drizzle with vegetable oil. Roast until the habanero and garlic develop brown color (these will turn brown first) - 5-10 minutes. Remove from the oven, cut the tops of the peppers, and place all into a food processor with the onion.
- Puree the vegetables until finely chopped. Add the canned tomato, hatch chile, salt, pepper, cilantro, and lime juice. Puree on low until well blended. Taste and add ingredients as desired. This recipe yields enough salsa for 8-10 people, and may be doubled for a crowd.
- You could certainly serve this warm, but I prefer to refrigerate it for a couple of hours to let the flavors mellow.
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© 2017 Melissa Althen