Roasted Tomato and Habanero Sauce |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This recipe is not for the faint of heart. This is a VERY HOT sauce. Great for chips. Use caution when handling the habanero chilies. From Fast, Fresh and Spicy Vegetarian, by John Ettinger. Ingredients:
6 roma tomatoes, halved |
1 tablespoon extra virgin olive oil |
3 habanero peppers, halved and seeded |
1/4 cup sweet onion, minced |
1/4 cup water |
1 teaspoon vegetable oil |
1/4 cup cilantro, minced |
1/8 teaspoon salt |
Directions:
1. .Preheat oven to 300 degrees.
2. Place tomatoes in a roasting pan and rub with most of the olive oil. Bake for 1 hour, stir gently once to prevent sticking. Rub peppers with some oil and add to the tomatoes.
3. Return to the oven for 20 to 30 minutes, stir, then bake another 10 to 15 minutes.
4. Remove, place in a blender with the onion, water and vegetable oil, and puree. Stir in cilantro and salt.
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