Chips and salsa are my favorite snack/craving. Fresh tomatoes, with savory onion, with a nice little kick from the peppers, on a nicely salted chip. #yum. My Golden Rule for Mexican food is "if the salsa is bad, leave because so is everything else". But, how often are you able to find that perfect restaurant salsa taste in the store. Rarely. So why not just make it at home?
- Sheet Pan
- Chefs knife
- Food processor
- Cutting board
- Lime juicer (optional)
- 8 Roma Tomatoes
- 1 Jalapeño
- 1 Habanero
- 1 Medium White Onion
- 10 large Clove Garlic (or 8 jumbo)
- Olive oil
- S & P
- 8-9 tsp Fresh lime juice
- Handful of Cilantro- Rough chopped
- Cut tomatoes in half.
- Cut onions in quarters.
- Remove outside shell from garlic cloves, but leave whole.
- Cut jalapeño in half.
- Cut habanero in half. You can either remove the seeds from the habanerno and /or the jalapeño for less heat. I like my salsa spicy so I only remove the seeds from one side of my habanero.
- Put all of this on a sheet pan, and toss with a little bit of Olive Oil and salt and pepper.
- Roast in oven for about 15mins or until tomatoes begin to blister.
- Remove and allow to cool for 5min prior to adding to your food processor
- Chunkiness of your salsa is you preference.
- Add you lime juice along with salt and pepper.
- Remove salsa from food processor, and stir in cilantro.
#protip: Although this salsa is great to eat immediately....put it in the fridge and let it set up for a bit.
#protip: If you're skeptical about using habanero peppers in this recipe, try using a darker habanero pepper. Darker habaneros still have a herbaceous flavor to them that comes from not getting fully ripened. The lighter the color of the habanero, the spicier it is.