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Ingredientes
- 2 x Red Savina Habaneros, (or possibly 4 regular Habs) roasted and diced
- 8 x Roma, (AKA saladette, plum, salsa) tomatoes, roasted and diced
- 1 sm Onion roasted and diced
- 2 x Cloves garlic roasted and diced
- 1/2 tsp Mexican oregano - toasted/roasted, up to 3/4, up to
- 2 Tbsp. Fresh lime juice
- 2 Tbsp. Extra virgin olive oil
- 1/4 tsp Salt
Direcciones
- After roasting the veggies, peal off the charred skin (except the habs)
- leaving bits of charred skin on the veggies. Next place all of the ingredients in a blender /food processor except the salt & extra virgin olive oil. Puree all till it is smooth. Next heat the extra virgin olive oil in a saucepan and heat. Add in the sauce and simmer for 5-7 min. While simmering stir in the salt.
- Note: use a ripe lime- that should be yellow not green.
- The sauce should keep in a fridge for 1-2 weeks.
- Like I said I just made this last night. I never make a recipe exactly the same two times in a row... I like to play with my food.. guess I never really grew up ;-).
- Anyway last night I added a shot (+) of Triple sec to the sauce... yummy ( I also used 4 red Savina habs to make it hotter).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 127g | |
| Calories 281 | |
| Calories from Fat 240 | 85% |
| Total Fat 27.16g | 34% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 586mg | 24% |
| Potassium 157mg | 4% |
| Total Carbs 10.48g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.26g | 2% |
| Protein 1.21g | 2% |
