My friend Belinda makes the best fresh salsa, and it’s so easy! The key to punching in the flavor is roasting the peppers, tomatoes, onions and garlic over a hot flame or in a hot oven, sealing in the deliciousness.
Beli’s Habanero Salsa
(Normally I can’t do a too-spicy salsa, but this one is my favorite even though it makes my eyelids sweat! The difference for me is flavor in addition to heat — as opposed to pure heat with no flavor — and the key is roasting!)
- - 3-5 habenero peppers
- - about 2-3 lbs of tomatoes (use whatever kind of tomato you like, or mix several types)
- - 4-6 cloves of garlic
- - 2 white onions
- - 1/2 bunch fresh cilantro
- - handful of fresh basil
- - 1/2 to 3/4 cup extra virgin olive oil
- - 1/2 tablespoon boullion (chicken or vegetarian)
- - pinch of dried oregano
Coat with olive oil and roast the tomatoes, habaneros, onions and garlic whole in an oven or over a grill. Once everything is charred on all sides, remove the onion and garlic skins (and the stems from the tomatoes and peppers) and blend everything together in a blender. You may need to do this in phases if you have a small blender. Add in the oregano, chopped herbs and boullion, and blend completely.