The caramelized carrot and onion add a touch of sweetness that goes nicely with the heat of the habanero and tang of the vinegar. This is my favorite salsa on carne asada tacos!
3-4 medium sized roma tomatoes. Nice and red.
1/2 of a medium carrot, peeled and quartered
1/4 white onion
2 cloves garlic
4 habanero peppers. (More or less depending on how hot you like it. I stick to one habanero per tomato.)
2 tablespoons olive oil
1 tablespoon apple cider or white vinegar
2 teaspoons salt
Steps to deliciousness
1 - add the oil to a skillet over medium high heat until hot
2 - add the carrots and onion to pan, let cook for 2 minutes stirring frequently
3 - add tomatoes and garlic and continue to cook, stirring frequently. Onions, carrots, and garlic will start to brown, skin on the tomatoes an will blister and peel. Let this develop as much color as desired but not burn.
4 - add the habaneros and cook for a few more minutes continuing to stir. Remove from the heat and contents of pan in a blender.
5 - pulse in a blender several times then add most of the vinegar but not all
6 - pulse a few more times and taste. Add more vinegar and salt to taste
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