This Roasted Habanero Tomato Salsa is super easy to make, healthy, and packed with flavor! Roasted veggies blended up to perfection! Vegan + oil-free + awesome! The roasted habaneros combined with tomatoes + onions + spices make this one a total crowd pleaser!
Don’t be afraid to make your own salsa! It is super easy + you can easily change up the flavors to whatever you like. This Roasted Habanero Tomato Salsa uses roasted vegetables, similar to my recipe for Chipotle Tomatillo Salsa Copycat (Medium Salsa!). The tomatoes and habanero peppers picture, I grew in my garden! But you can easily find habanero peppers in the grocery store!
Whenever I have too many tomatoes or onions or peppers or even fruit leftover in my refrigerator, I make salsa! My favorites are Strawberry Salsa, Mango Salsa Recipe, and of course my absolute favorite Chuy’s Salsa Copycat Recipe.
Tara’s Tips For Perfect Roasted Habanero Tomato Salsa:
- First, remember habanero peppers are spicy! I use 2 peppers in our salsa but it is hot! Use only 1 for a more mild version.
- Second, when you are roasting, be sure you roast only until you see everything slightly browned with bubbly skin.
- Thirdly, remove from oven + allow to cool a little bit before blending (most blenders don’t like super hot ingredients!)
- Above all, watch your pulsing! I like this one to be blended smooth. If you desire a chunky salsa, only pulse a few times to combine everything.
- Leftovers? Store in a glass jar in the refrigerator for up to 7 days. In additional, you may need to add water when you use it as a leftover.
- To sum up, you can serve this awesomeness with chips, layered in a burrito, drizzled over nachos. So versatile + yummy!
Do You Love Meatless Mexican Food?
Try my other meatless Mexican favorites:
- Tofu Sofritas
- Cilantro Lime Rice
- Chuy’s Salsa Copycat Recipe
- Chipotle Copycat Salsa Recipes
- Guacamole
- Mexican Mashed Potatoes
- Instant Pot Black Beans
- Air Fryer Refried Bean Taquitos
- Instant Pot Vegetarian Refried Beans
- Mexican Cauliflower Rice (Vegan + GF + Whole 30!)
- Instant Pot Mexican Quinoa
Roasted Tomato and Habanero Salsa
This Roasted Tomato Habanero Salsa recipe is super easy to make, healthy, packed with flavor! Roasted veggies blended up to perfection!
Ingredients
- 1-2 habanero peppers
- 4 tomatoes
- 1 onion
- olive oil spray
- 4 cloves garlic
- 1 tsp lemon + lime juice
- 1 tsp vinegar
- 3/4 tsp salt (to taste)
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Cut tomatoes + onions in half and place on an aluminum foil lined baking sheet with habanero peppers and garlic cloves. Give all the veggies a spray with olive oil or a light drizzle of olive oil.
- Step 3 Roast in 350 degree oven for 20 minutes or until peppers and tomatoes are slightly charred.
- Step 4 Remove from oven, allow to cool. Peel the skin off of the tomatoes by pinching and lifting the skin off. Option to leave the skins, this is simply a taste and texture preference .
- Step 5 Transfer vegetables to a blender, add lemon + lime juice, vinegar. Pulse until desired consistency is reached. Pulse more for a smoother salsa (as pictured).
- Step 6 Test salt level, add to your liking.
- Step 7 Refrigerate until ready to eat. Store leftovers in an airtight glass container for up to 7 days. Enjoy!
❤Did you make this Roasted Tomato and Habanero Salsa? Love it? Leave a rating + a comment below!
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