Cook1 hr 30 mins
This recipe is not for the faint of heart. This is a VERY HOT sauce. Great for chips. Use caution when handling the habanero chilies. From Fast, Fresh and Spicy Vegetarian, by John Ettinger.
- .Preheat oven to 300 degrees.
- Place tomatoes in a roasting pan and rub with most of the olive oil. Bake for 1 hour, stir gently once to prevent sticking. Rub peppers with some oil and add to the tomatoes.
- Return to the oven for 20 to 30 minutes, stir, then bake another 10 to 15 minutes.
- Remove, place in a blender with the onion, water and vegetable oil, and puree. Stir in cilantro and salt.
I loved this roasted sauce. So much better then you can ever buy or even get in a restaurant. I halved this recipe, using 3 large roma tomatoes and 1 habanero pepper. Reduced the oil lightly on the tomatoes and habanero. I also roasted a small onion right along side of the habanero so when I pulsed it in my blender it was all combined and beautifully too. This is really great, and I bottled the rest of the sauce to sit inside my fridge just waiting for me to use on the next chip. Terrific mary! Thanks! Made for *SSC Pet Parade*
Yummy!!! I made the full 2 cups using 3 large habanero peppers because we like things hot. This does have some heat to it, but I didn't find it overly hot. It has a hidden sweet taste to it. Must be from the sweet onions. The flavor is outstanding. Sometimes these sauces are all heat and no flavor but not this one. Mine came out nice and thick and orange. I really excepted it to be red and thin like Andi's photo. I like it thick. Great for dipping in fact I eating it now. This does take some time to prepare but it's worth it. Thanks for posting.