Roasted Habanero Salsa

Name: Roasted Habanero Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 habanero peppers, cut in half lengthwise and seeded; 9 plum tomatoes, cut in half lengthwise; 0 teaspoons salt

Roasted Habanero Salsa might be just the Mexican recipe you are searching for. This gluten free, primal, and fodmap friendly recipe serves 8. One serving contains 19 calories, 1g of protein, and 0g of fat. It works best as a hor d'oeuvre, and is done in around 45 minutes. A mixture of habanero peppers, plum tomatoes, salt, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place pepper and tomato halves, skin side up, on an aluminum foil-lined baking sheet. Broil 3 inches from heat 10 minutes or until charred; turn and cook 10 additional minutes.

Ingredients you will need

Pepper

Tomato

Equipment you will use

Aluminum Foil

Baking Sheet

Remove from oven; cool. (Do not remove charred skins.) Process peppers, tomatoes, any liquid, and salt in a blender until smooth.

Ingredients you will need

Tomato

Peppers

Salt

Equipment you will use

Blender

Oven

Equipment

Ingredients

Servings:

habanero peppers, cut in half lengthwise and seeded 9

plum tomatoes, cut in half lengthwise 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.