Posted January 5, 2005 by Nick Lindauer in Recipes

Charred Habanero Salsa

3 Roma (plum) tomatoes (pan roasted until blistered, deeply browned, and soft)
3 Habanero chiles (pan-roasted until dark brown, then seed cores removed)
1/4 C. water
1/8 tsp. kosher salt

Put all ingredients in a blender and blend until smooth. Use within several hours. Makes about 1 C.

Nick Lindauer

The Original Hot Sauce Blog