Creamy Habanero Salsa
Ingredients
2 habaneros (60g)
3 tomatoes (400g)
1/2 red onion (70g)
2 garlic cloves (10g)
Bunch cilantro (12g)
100ml neutral oil
Salt to taste
Method
Chop tomatoes and onion into smaller pieces. Remove stems from habaneros. For milder salsa, deseed the chiles.
Heat half the oil in a pan over medium heat. Fry habaneros, tomatoes, onion, and garlic until lightly golden. Add cilantro and stir-fry for another minute.
Transfer fried ingredients to a blender. Add salt and blend. If too thick, add a little water to achieve desired consistency.
With blender running on high speed, slowly pour in remaining oil in a thin stream to emulsify the salsa.
Taste and adjust seasoning if needed.
