Roasted Peanut Habanero Salsa

Roasted Peanut Habanero Salsa

Spring is great and all… Pretty flowers, warmer weather, tons of fresh fruits and vegetables. But at the same time, it has got to be my least favorite time of the year. Because with those flowers, sun, and fresh produce come the allergies. People, I am walking phlem. I am a human tissue dispenser. My head feels like it weighs approximately two hundred and fourteen pounds. I am the annoying girl in class that just sits there and sniffs. I was actually asked to leave one of my classes this week. Apparently I was too much of a disturbance. But the joke’s on you professor, I didn’t want to be there anyway.

Roasted Peanut Habanero Salsa

My solution to this fresh hell that shows up every March – spicy food. Have you ever stood over a pot of something spicy, something that had chiles with all of the seeds in, and it immediately clears up your sinuses? Well after this week, I was just about ready to shove a habanero pepper up my nose, because I have had that “I HAVE TO SNEEZE” feeling for three days straight. Better thought – I will make salsa with that habanero pepper. Dry-roasted peanuts are ground into a creamy and fresh salsa that I make with char-grilled tomatillos, onions, garlic, and spicy habanero peppers. This stuff is lethal, but I love it.

Roasted Peanut Habanero Salsa
 
Prep time
Cook time
Total time
 
Spicy salsa made with charred tomatillos, habanero peppers and dry-roasted peanuts.
Author:
Yield: Makes 2 cups
Ingredients
  • 6 tomatillos, husks removed, rinsed, and roughly chopped
  • 1 yellow onion, roughly chopped
  • 2 habanero peppers, seeded and roughly chopped
  • 4 garlic cloves, peeled
  • 1 tablespoons olive oil
  • Kosher salt
  • ¼ cup roasted, unsalted peanuts
  • 2 tablespoons fresh lime juice
  • ¼ cup water
  • ⅓ cup fresh cilantro leaves, roughly chopped
Directions
  1. Place a grill pan over medium-high heat. Toss together the tomatillos, onion, habanero peppers, garlic, and olive oil in a small bowl to combine. Season with salt and add to the grill pan. Cook for 8 to 10 minutes, until the vegetables are tender and nicely charred on all sides. Transfer the vegetables to a blender and blend until finely chopped. Add the peanuts, lime juice, and water and blend until the salsa reaches a loose, spreadable consistency, adding more water as needed. Add the cilantro and pulse a few times to combine. Season with salt, to taste.

 

Comments

Leave a Reply