Simply toss on the grill quickly make this fire roasted habanero and garlic salsa and keep a batch on hand to season your food all summer long.
This past weekend was the most relaxing—my husband and I have both been working about 18+ hours a day, but we do what we love so hey! After pressing launch on my nutrition course Flourish, I knew we both needed a break. So we did nothing all weekend, but in reality we did everything we needed—fell asleep at the beach, watched movies, went for long walks, took multiple naps and grilled on the patio. We barely looked at our phones once and that was just bliss.
Summer is in full swing here in Southern Spain and the temperature is pushing 100, so we have tried to keep the majority of our cooking outside in the smoker. Stephen and I love to load up the grill with vegetables and meats and keep extras on hand for dinners during the week.
To be honest most days, we season everything with fresh herbs, garlic, extra virgin olive oil and pure mineral rich salt. When you start with fresh foods and good quality grass-fed meat, you don’t need much more than that!
We do cook most all our foods over firewood on the smoker/grill so that adds the most amazing flavor!! Trust me, if you haven’t yet cooked with real wood, you don’t know what you are missing.
Last weekend we were craving some spicy Mexican food, so we whipped up a batch of fire roasted babanero and garlic salsa and I can’t stop eating it with everything! The smokiness of the fire roasted peppers gives this salsa such a rich flavor and makes this California girl happy!
Words of advice—use gloves when making this salsa and start with 1 habanero because the salsa can get hot quick! Stephen wanted to add 4 habaneros but I quickly squashed that idea…so don’t go do that 😉
Drizzle this salsa on your morning eggs or use sweet potato chips to scoop to your hearts desire!
Fire Roasted Habanero and Garlic Salsa
- 2 medium tomatoes
- 5 jalapeños
- 1-2 habanero peppers (depending on preferred spice level)
- 3 small white onions or 1 large
- 4 cloves garlic
- 1 cup cilantro, loosely packed
- juice of 2 limes
- 1/2 tsp Celtic sea salt
- Warm your grill/barbecue to medium heat.
- Place the tomatoes, jalapeños, habanero peppers, onions and garlic in a grill pan.
- Place the grill pan over the flames and cook for 10-15 minutes, rotating every few minutes, until the vegetables are fire-kissed and soft.
- Set aside to cool. While the vegetables are cool, put gloves on your hand and use a sharp knife to de-seed all the peppers, discarding the seeds. Remove the stem and core of the tomatoes and also discard. Place the vegetables in a bowl in the refrigerator for about 15 minutes to speed up the cooling process.
- Add the vegetables, cilantro, lime and sea salt to a high-speed blender and blend until smooth. Add 1-2 small ice cubes if you need a bit more liquid.
- Place salsa in the refrigerator and enjoy with sweet potato chips or as a sauce to your favorite grilled meats and vegetables.