Fiery Habanero Tomato Salsa

1. 1

   Gather the ingredients.

2. 2

   Roast the jalapeños over a grill or gas burner until fully blackened. Seal them in a plastic bag or place in a bowl covered with plastic wrap, and let them steam until the skins loosen. When cool, peel off the skin and remove the stem and seeds.

3. 3

   Put the jalapeños, onions, garlic, sugar, salt, and pepper into a blender or food processor. Pulse to chop and blend, then transfer to a large bowl and stir in the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to your preferred size, and add them to the green chile mixture.

4. 4

   Return one cup of the chopped tomatoes to the blender with the habanero, and puree thoroughly. Strain the puree to remove any large pieces of habanero, then add it to the tomatoes. Mix well, cover, and chill in the refrigerator for at least one hour to let the flavors blend.

• Calories 9.5 kcal Low Source
• Protein 0.37 g Low Source
• Carbs 2.13 g Moderate
• Total Fat 0.1 g Low Source
• Saturated Fat 0.01 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 53.44 mg Low Source
• Fiber 0.81 g Low Source
• Sugar 1.36 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 13.96 mg Low Source
• Iron 0.26 mg Low Source
• Potassium 83.09 mg Low Source
• Vitamin A 12.39 mcg_rae Low Source
• Vitamin C 6.56 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅