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- 12 habanero peppers
- 2 Roma tomatoes (or 4 tomatillos)
- 3 garlic cloves
- 1/4 cup lime juice
- 2 tbsp orange juice
- Salt to taste
Add the habaneros, whole unpeeled garlic cloves, and tomatoes to a cast iron skillet. Cook until habaneros begin to char and brown, about 5 minutes, stirring as they char. These can also be broiled in the oven for 5-8 minutes, flipping always, until they are lightly charred. Let the habanero, tomatoes, and garlic cool. Using plastic gloves (habaneros are super spicy), remove the stems from the peppers and peel the garlic.
Add to a blender or food processor along with the lime juice, orange juice, and salt. Blend until is smooth or leave it chunkier for more texture. Be very careful when opening the blender or food processor because the vapor will be spicy and can burn your eyes.
Let it cool. Season with salt and store in the refrigerator.
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