Try this Roasted Habanero Salsa From Hell recipe, or contribute your own.
Suggest a better descriptionCombine the Tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in a 500F oven until they begin to take on some serious color, about 15 - 20 minutes. Remove from the oven and let cool to room temperature and dice. Meanwhile, grill the 10 habanero peppers over a medium-hot fire until slightly colored, 2 - 3 minutes. Remove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves while mincing it, and if any juice gets on your skin, wash it off with a mild bleach solution. This neutralizes the capsaicin. Also, do not rub your eyes, and wash you hands well after you are finished. In a medium bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice, and cilantro. Mix well, and prepare for take-off! This salsa will keep, covered and refrigerated, for 5 - 6 weeks, mainly because no mold or bacteria would dare to come near the stuff!
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Serving Size: 1 Cup (636g) | ||
Recipe Makes: 2 | ||
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Calories: 241 | ||
Calories from Fat: 92 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 118.1mg | 4 % | |
Potassium 1649.2mg | 43 % | |
Total Carbohydrate 37.3g | 11 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 29.3g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
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