Some like it hot, but we like it hotter. Containing three different kinds of hot peppers, this salsa recipe will have you feeling hot hot hot! Roasting the peppers before pureeing will give the salsa a pleasant spicy smoky finish while the garlic will give it an extra kick. Dip some chips or dress your scrambled eggs to add a little fire to your morning.
- 6 plum tomatoes, cut in half
- 4 chiles de arbol, stems and seeds removed and cut in half
- 1 habanero pepper, stems and seeds removed and cut in half
- 1 jalapeno pepper, stems and seeds removed and cut in half
- 4 garlic cloves
- ½ white onion
- 1 tablespoon vegetable oil
- 1 tablespoon Adobo seasoning, preferably all purpose
- 1 tablespoon fine salt
- ¼ cup water.
- 1 handful of cilantro for garnish
What You’ll Need
- In a large mixing bowl, add the hot peppers, tomatoes, garlic, and onion and dress with vegetable oil.
- On the stovetop, heat a seasoned cast-iron skillet on medium-low heat then place the tomatoes, peppers, garlic, and onion in the skillet and roast until slightly charred on each side. Approx 4-6 minutes per side.
- Drop the charred vegetables into a blender or food processor and add water, Adobo seasoning, and salt. Blend until smooth. The salsa should have a semi-thick consistency but should not be chunky.
- Once the mixture is well blended, transfer the salsa to a bowl and garnish with cilantro. Starting dipping your chips!