Habanero Salsa

Ingredients

• 8 roma tomatoes, (cut in quarters)
• 3 jalapenos, (stems removed, seeds removed depending on spice level, cut in half lengthwise)
• 2 habaneros, (stems and seeds removed, cut in half)
• 1 serrano pepper, (stem and seed removed, cut in half lengthwise)
• 3-4 garlic cloves
• 1 onion, (cut into big chunks)
• 1 cup hot water
• 1 tablespoon chicken bouillon
• 2 teaspoons cumin
• 2 teaspoons salt, (divided)
• 1 teaspoon black pepper
• 1 cup cilantro
• Juice from 1-2 limes
• Olive oil for drizzling

Instructions

1. 1

   Preheat the oven to 475 degrees and line a baking sheet with foil.

2. 2

   Spread out veggies and garlic on the prepared baking sheet and drizzle with olive oil.

3. 3

   Sprinkle with 1 teaspoon of salt and roast in the preheated oven for 15-20 minutes or until the edges of the onion and peppers start to char.

4. 4

   Remove from the oven and add roasted veggies and all of the juices into Vitamix or a blender.

5. 5

   Mix together the hot water and chicken bouillon. Pour into Vitamix. Blend until veggies are puréed and chicken bouillon is well incorporated.

6. 6

   Next, add in salt, cumin, black pepper, cilantro, and lime juice. Blend until fully incorporated.

7. 7

   Serve with tortilla chips and enjoy.