- 3 tablespoons olive oil
- 2 garlic cloves
- 1 large white onion, quartered
- 3 Roma tomatoes, halved
- 3 tomatillos, peeled, halved
- 1 habanero pepper
- 1/4 cup cilantro, chopped
- 2 limes, juice only
- Salt, to taste
Preheat oven to 400 degrees F.
Place the garlic cloves on a piece of tinfoil. On a large baking sheet, brush the olive oil on the garlic cloves in the tinfoil; sprinkle with salt and cover. Brush the remaining olive oil on the onions, tomatoes, tomatillos and habanero pepper. Sprinkle with salt. . Roast for 20-25 minutes. Let cool.
Chop the garlic, onions, tomatoes, tomatillos and habanero. In a medium bowl, add the chopped ingredients with the cilantro and lime juice. Taste; add additional salt, if needed. For the best flavor, cover and refrigerate for at least an hour.
Serve Roasted Habanero Salsa with chips, on a taco, with a burrito, on the side of enchiladas, tostadas, quesadillas or eat with a spoon!
Recipe courtesy of: Cafe Rio Mexican Grill
