Best Roasted Tomato And Habanero Sauce Recipes

ROASTED TOMATO AND HABANERO SAUCE

Roasted Tomato and Habanero Sauce image

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.

Provided by mary winecoff

Categories Fruit

Time 1h50m

Yield 2 cups

Number Of Ingredients 8

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

Steps:

.Preheat oven to 300 degrees.
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.
Return to the oven for 20 to 30 minutes, stir, then bake another 10 to 15 minutes.
Remove, place in a blender with the onion, water and vegetable oil, and puree. Stir in cilantro and salt.

Nutrition Facts : Calories 148.9, Fat 9.7, SaturatedFat 1.3, Sodium 163, Carbohydrate 15.3, Fiber 3.6, Sugar 9.3, Protein 3.1

SPICY ROASTED TOMATO AND HABANERO PEPPER SAUCE

SPICY ROASTED TOMATO AND HABANERO PEPPER SAUCE image

Categories Sauce Tomato Vegetable Appetizer Roast Fourth of July Vegetarian Quick & Easy Tailgating Healthy

Yield 5 cups

Number Of Ingredients 6

Ingredients

1 clove garlic, peeled
8 habanero peppers
1/2 onion, cut
10 roma (plum) tomatoes
6 small/medium sweet peppers
sea salt to taste

Steps:

Cover a large griddle or skillet with aluminum foil and heat on the stove over medium-high heat. Roast all vegetables on the hot griddle, turning frequently, until lightly blackened, but not burned, about 5 minutes for the garlic, 10 minutes for the peppers and onions, and 15 minutes for the tomatoes. Set the vegetables aside to cool. You may use the same skillet or multiple skillets. Vegetables don't have to be cooked at the same time. Blend the roasted vegetables and salt in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.

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