Salsa Recipes Made from Home

Charred Habanero Salsa

Recipe Index:
   Sizzling A thru C    Tasty D thru F    Hot G thru I   Spicy J thru M
  Fresh N thru R   Burning S thru T    Tangy U thru Z

General Salsa Making Tip: Always use fresh ripe vegetables. Use local produce whenever you can. Vegetables grown in your own garden will always taste better.

Recipe Index

Sizzling A  thru  C
Tasty D  thru  F
Hot G  thru  I
Spicy J  thru  M
Fresh N  thru  R
Burning S  thru  T
Tangy  U  thru  Z


Charred Habanero Salsa

6 each plum tomatoes -- Cut in Half
5 tablespoons olive oil
4 cloves garlic -- peeled and crushed
10 each Chiles, habaneros
1 each Onion, Red -- chopped fine
2 tablespoons cilantro
3 each limes
pinch salt
pinch black pepper

Heat the oven to 475F. Put the tomatoes cut side up on a baking sheet and drizzle with 1 tbsp of oil. Sprinkle with some garlic, salt and pepper. Roast for about 15 min. until they begin to char.

Meanwhile charcoal-grill the habaneros until they are blistered, turning once.

Dice the tomatoes and mix with all the other ingredients, season. You can keep the salsa for up to 5 days in the fridge, covered. This salsa is great, mixed with plain rice or pasta.

More Easy Homemade Salsa Recipes

Salsa Tip: Once you have made your salsa, it is best not to serve it immediately. Store the salsa in a sealed container in your refrigerator for two or more hours. Overnight is even better. This allows the different flavors in the salsa to blend creating a much better flavor.

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