Tacos! I’m in love with this simple yet delicious food and checking one taco joint after another to find the perfect taco. In my journey towards finding the perfect taco, I realized there’s one key element that make or break your taco experience. It’s non other than Salsa. “Salsa” or sauce plays a huge role in Mexican cuisine. You can use it any time to add depth to a dish or to bring all the other ingredients together. I was super interested about salsa, I started researching on how to make it myself. So today, I present you, my recipe for Habanero Salsa.
Here’s what you need:
- About 5 habaneros (feel free to increase this if you want more zing!) – You can use any chili pepper based on your preference.
- 4 Roma tomatoes
- 1 Onion (I prefer white onion)
- About 5 cloves of garlic
- Cilantro (Coriander) stems
- Honey – Optional
The rest is super easy!
Cut the onion into large chunks. Set the oven to Broil, and preheat to 300F. Place onions, tomatoes, and garlic (with skin) in an oven-safe pan. Put this into the oven as close to the upper heating element. What you are looking for is charred skins on onion, garlic and tomatoes.
So, why do we need to do this?
First of all, charring gives a nice flavor to your salsa. It will also bring out more sweetness from tomatoes and onion. And most importantly, we need to draw out the water from onion before throwing it in a food processor. Otherwise you’ll end up with a bitter salsa.
Once you see some charring on the vegetables, take them out, turn them, add the habanero and back to the oven until you get more charring on other sides.
Once the vegetables are charred, take them out and let them cool. Peel off the skins from garlic. Put all the vegetables with cilantro stems, a pinch of salt and honey (optional) in a food processor and blitz until you get the consistency you need. Squeeze in some lime and you are good to go!
This is a super versatile dish that you can use in many ways – Tacos, with chips, sandwiches. Oh, try this on a fried egg! Simply delicious.
Try this recipe and let me know how it turned out for you. Stay tuned with FoodComa for what I’m going do next with my habanero salsa.