Ingredients
1 clove garlic, peeled
8 habanero peppers
1/2 onion, cut
10 roma (plum) tomatoes
6 small/medium sweet peppers
sea salt to taste
Preparation
Cover a large griddle or skillet with aluminum foil and heat on the stove over medium-high heat. Roast all vegetables on the hot griddle, turning frequently, until lightly blackened, but not burned, about 5 minutes for the garlic, 10 minutes for the peppers and onions, and 15 minutes for the tomatoes. Set the vegetables aside to cool. You may use the same skillet or multiple skillets. Vegetables don’t have to be cooked at the same time.
Blend the roasted vegetables and salt in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.
