I have been enjoying the fruits of my labor. However, my garden is now empty except for my herbs. I also have a couple of lemons ripening, which I am very surprised since this is the first year I had the tree. I can’t believe it fruited along with my lime tree. The limes on the tree are very small, but they too are ripening.
Lately, as you may know, I have been working a lot with peppers. I love peppers, particularly ghost and scorpion. Yet, I realized I never worked with habaneros. I guess I figured if I were going to go for the heat I would just take it a step further. Since I did had one habanero, I decided to make salsa.
Yesterday, I started gathering my ingredients for the roasted habanero salsa and realized that I only had about 2 pounds of tomatoes left. Then I remembered the marinara sauce, spaghetti sauce, and the yummy mozzarella and tomato salad I recently made. Now what to do. I got it in my head that I wanted this salsa, and I was bound and determined to have it without going to the market.
I looked through my pantry and there it was, a container of petite cut tomatoes. This will work. Not what I wanted to do, but, hey sometimes you have to go with the flow and just have fun. And that’s what I decided to do. Have fun and see how it turns out. And you know what? It turned out great. It might not have been all-fresh ingredients, but the roasted habanero salsa was delicious with just the right amount of heat. I personally would’ve preferred more heat, but I knew our guest wouldn’t be able to tolerate it. I always keep in mind guests to make sure they have a great experience with trying new foods, and shying away from ingredients allergic to or don’t like.
I know this recipe is a keeper and am glad to share with you all.
Until next time, happy creating.
Roasted Habanero Salsa
By Dina Puleo
Serving: 3 cups
1 habanero, pierced
3 garlic cloves, skins on
2 lbs fresh tomatoes, x cut in bottoms
½ medium onion, cut into 4 pieces
28 ounces diced tomatoes, drained
¾ teaspoon cumin
¾ teaspoon salt
2 good pinches sugar
Juice from 1 lime
Heat a cast-iron skillet over high heat. Place habanero, garlic (with skins on), and fresh tomatoes in the skillet and roast until the skins are blackened on all sides (about 15 minutes). When ingredients are blackened place in a baggy and let sit for 15 minutes.
While roasted ingredients sit, place in a blender the onions. Pulse 3-4 times.
Peel skins off of garlic and add garlic to the onions. Pulse 3 times. Remove the skins off of habanero, stem, seed, and place in blender. Peel the tomatoes and cut in half vertically. Seed the tomatoes and place in the blender along with the diced tomatoes, cumin, salt, sugar, and lime juice. Pulse until desired consistency. Put in the refrigerator to meld flavors (at least 30 minutes) and until time of serving.