Roasted Tomato and Habanero Salsa
Salsa Asada de Jitomate y Habanero
Recipe Yield
3 cups
Cooking time
15 minutes
Rate this recipe
Ingredients
- 2 pounds ripe tomatoes
- 1/2 white onion
- 2 garlic cloves unpeeled
- 1 to 2 habaneros
- 1 teaspoon kosher or coarse sea salt or to taste
- 1 tablespoon GOYA® Vegetable Oil
To Prepare
- On a preheated comal, skillet or griddle, set over medium heat, toast the tomatoes, onion, unpeeled garlic cloves and habaneros. Let them cook for 8 to 10 minutes, until the skin is completely charred and the ingredients have completely softened. Alternatively, you can roast under the broiler, flipping them halfway in between. Remove from the heat. Peel the garlic.
- Place the peeled garlic in a jar of the blender along with tomatoes (don’t remove anything from them!), onion and salt. Stem the chiles, and add half at a time to taste for heat. Pulse with the blender until salsa has a coarse pureed texture.
- Heat the oil in a medium saucepan set over medium-high heat. Once hot, add the tomato mixture, cook, stirring occasionally, for 6 to 7 minutes, until the salsa has darkened in color and thickened a bit.
Comments
6comments inRoasted Tomato and Habanero Salsa
Joe
Feb 06
I just made this salsa and it is incredibly delicious. No need to buy store bought salsa ever again. Thank you
Pati Jinich
Feb 08
Yay! That is exactly what I wanted to hear, thanks so much Joe!
María Domínguez
Jan 14
Hola Patti! I made the Chunky Tomato and Habanero Salsa, added 2 tablespoons of the alternative to the bitter orange juice because I needed a little acid. It was amazing! Looking forward to what is next this season!
Pati Jinich
Jan 15
So happy you liked this Salsita so much Maria, yay!
Helen Soto
Dec 16
This all looks so delicious Im going to try cooking some of your recipes n let you know Patti how this turns out Thank You
Pati Jinich
Dec 20
Please do Helen! Let me know what you like best 😉