I was told by our waitress at Mexicana Mama the other night that for their warm Habanero Salsa they simply roast tomatoes, onion, and garlic, blend with canned habanero peppers, and use soy oil to emulsify. I’ve been looking everywhere in NYC for soy oil and I have yet to come across it, so I ended up using grapeseed oil, which is similar to soy in that it has a neutral flavor and high smoking point. I also used fresh habaneros instead of canned.
Ingredients:
- 1 small yellow onion
- 3-4 garlic cloves
- 3-4 fresh tomatoes or 1 small can of whole peeled tomatoes
- 1-4 habanero peppers, depending on how spicy you want the salsa
- ~1/3 cup soy or grapeseed oil
Prep:
- Roast onion, garlic, tomatoes, and peppers at 425 for about 20-25 minutes.
- Blend and add oil slowly. Taste for salt and pepper.
- Server warm.
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