This came out with so much flavor.
Roast the peppers, tomatoes, garlic
Ingredients
• 4 habanero peppers, stems removed (deseed for milder heat)
• 4–5 small Roma tomatoes (~2” each, ~8–10 oz total)
• 1 small onion, roughly chopped
• 2 cloves garlic
• 1/4 cup fresh cilantro (roughly chopped)
• Juice of 4–6 key limes (~1/4 cup)
• 1/2 cup mayonnaise or Greek yogurt
• 1 tsp salt (adjust to taste)
• 1/2 tsp sugar (optional)
• 2–3 tbsp water (to thin, if needed)
by shells0826
3 Comments
How was the heat?
Stems on, Savage! I guess we could all use a little more fiber.
Hmmmm. Mayonaise. I make a chipotle “crema” by blending a can of chipotle in adobo with a can of full fat coconut milk. I add a little sugar (I used a handful of rainier cherries once, really good!) a bit of acid (lime juice is good). You can adjust the heat by the number of peppers you use. I generally use the whole can. I put it in a squeeze bottle and put liberal stripe on my eggs.