This roasted habanero salsa is my favorite.
It’s perfect with tortilla chips and pretty much any Mexican meal you want to eat it with.
It’s made in a molcajete which I think is really cool!
Of course using a blender would be much faster but I prefer the molcajete.
To me its simple and satisfying and the salsa taste ten times better.
I used to always make salsas in my blender but I am so glad I finally gave in and bought myself a molcajete earlier this year.
I had been wanting one for a long time but didn’t want to spend the money.
A blender is great and not to mention fast if you want to make large quantities of salsa.
However if you are just wanting to make a cup or two of salsa then a molcajete is the way to go.
I bought mine from Williams-Sonoma.
It’s the medium sized one and I am satisfied with it.
They have a smaller size but I really don’t know what kind of salsa I would make in a small molcajete.
So I strongly suggest buying a medium or large one.
Not only are they functional but they also look great as a decorative piece on a table or counter.
The salsa doesn’t take very long to make.
After the ingredients are roasted it is easy to grind them down.
First you will grind down the onion, then the garlic, then the habanero and tomatoes.
Once everything is mixed together add the cilantro and season with salt to taste.
If your salsa starts to overflow you can always transfer it to a bowl and continue to grind the remaining ingredients.
If you make salsa regularly then I highly suggest you get a molcajete.
You won’t regret it!
Salsas made in one are so delicious.
I’m positive you’ll agree with me after trying it for yourself.
When grinding down the ingredients you should put a pad or a board underneath the molcajete to prevent it from scratching your counter or table.
Roasted Habanero Salsa
A delicious salsa full of flavor!
Ingredients
- 3 roma tomatoes
- 1 habanero pepper
- 1 garlic clove
- 1/2 large white onion
- cilantro 2 tbsp
- salt to taste
Instructions
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preheat oven to 500
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place tomatoes, habanero pepper, garlic clove, and chopped onion on a baking sheet
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roast in the oven for about 20 min or until the tomatoes are blackened.(Check after about 15 min. If the onions and garlic are toasted you can go ahead and remove those return the tomatoes and habanero to roast some more until roasted thoroughly. The skins should be blackened.)
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In the molcajete grind the onion down until juices start to release, then grind the garlic, habanero and tomatoes.
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Add cilantro and salt to taste.
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Mix well and serve.
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Refrigerate leftovers.
