CraigC
Guru
This sauce is great over tacos, enchiladas, chili rellenos and tamales. Wouldn't be bad over nachos or just for chip dipping. It is also Vegetarian and Vegan. @morning glory, I have a cookbook called "Hot and Spicy Mexican".
Roasted Habanero-Tomato Sauce
Ingredients
2 Habanero Chilis, roasted, skins, seeds and stems removed
4 Medium tomatoes, roasted, peeled and chopped
1 Small onion, roasted, peeled and chopped
1/4 tsp oregano, preferably Mexican
2 Tbsp vegetable oil
1/4 tsp or to taste
Directions
1) To roast the vegetables, preheat a dry skillet until very hot.
2) Place the unpeeled vegetables on the skillet and roast for 10 to 15 minutes, turning frequently. You want to char or blacken the skins.
3) After roasting and when cool enough to work with, remove the skin. If some charred bits remain, thats fine.
4) Chop up the vegetables, coarse chop is fine.
5) Place the toamatoes, other chopped vegetables and oregano in a blender or food processor and puree until smooth.
6) Heat the oil in a skillet over med-high and saute the sauce for about 5 minutes.
7) Add the 1/4 tsp of salt (or more to taste).
Roasted Habanero-Tomato Sauce
Ingredients
2 Habanero Chilis, roasted, skins, seeds and stems removed
4 Medium tomatoes, roasted, peeled and chopped
1 Small onion, roasted, peeled and chopped
1/4 tsp oregano, preferably Mexican
2 Tbsp vegetable oil
1/4 tsp or to taste
Directions
1) To roast the vegetables, preheat a dry skillet until very hot.
2) Place the unpeeled vegetables on the skillet and roast for 10 to 15 minutes, turning frequently. You want to char or blacken the skins.
3) After roasting and when cool enough to work with, remove the skin. If some charred bits remain, thats fine.
4) Chop up the vegetables, coarse chop is fine.
5) Place the toamatoes, other chopped vegetables and oregano in a blender or food processor and puree until smooth.
6) Heat the oil in a skillet over med-high and saute the sauce for about 5 minutes.
7) Add the 1/4 tsp of salt (or more to taste).
