Habanero Roasted Salsa
With Red Bell Peppers
Ingredients:
2 to 3 habanero peppers, seeded and halved
1/2 red onion, roughly chopped
3 red bell peppers, seeded and quartered
1 tablespoon olive oil
3 whole cloves garlic, peeled
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon ground cumin
1/4 teaspoon salt (or more to taste)
1/2 red onion, roughly chopped
3 red bell peppers, seeded and quartered
1 tablespoon olive oil
3 whole cloves garlic, peeled
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon ground cumin
1/4 teaspoon salt (or more to taste)
Directions:
Preheat oven to 400°F.
Toss the peppers, onion and garlic in the olive oil and place them in a single layer on a parchment-lined baking sheet.
Roast the vegetables for 20-25 minutes or until they are softened, slightly charred and fragrant.
Remove the baking sheet from the oven and set it aside to cool a bit before proceeding.
Transfer the roasted veggies to a blender or food processor..
Add vinegar, water, cumin, and salt. Blend until smooth.
Allow the mixture to cool completely before transferring to an airtight container.
Store in the fridge for up to one month. If it even lasts that long.
Toss the peppers, onion and garlic in the olive oil and place them in a single layer on a parchment-lined baking sheet.
Roast the vegetables for 20-25 minutes or until they are softened, slightly charred and fragrant.
Remove the baking sheet from the oven and set it aside to cool a bit before proceeding.
Transfer the roasted veggies to a blender or food processor..
Add vinegar, water, cumin, and salt. Blend until smooth.
Allow the mixture to cool completely before transferring to an airtight container.
Store in the fridge for up to one month. If it even lasts that long.
Notes:
Wear gloves when you're working with habanero peppers and avoid touching your face. I cannot stress this enough. Those little bastards are spicy!
When adding peppers to the blender, start with one and adjust to your taste. You can always add more to make it hotter, but you can't add less if you start with too many. I like using too many, but you do you.
Cumin seeds are so much better than pre-ground cumin. Toast the cumin seeds in a hot pan just until they start to release their aroma, then grind them yourself with a mortar and pestle.
You can use white vinegar, but the apple cider vinegar adds to the sweet smoky flavor of the roasted peppers.
When adding peppers to the blender, start with one and adjust to your taste. You can always add more to make it hotter, but you can't add less if you start with too many. I like using too many, but you do you.
Cumin seeds are so much better than pre-ground cumin. Toast the cumin seeds in a hot pan just until they start to release their aroma, then grind them yourself with a mortar and pestle.
You can use white vinegar, but the apple cider vinegar adds to the sweet smoky flavor of the roasted peppers.