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I’ve long since held this simple stance, but food is much better when you add some flavor. Some habanero salsa can definitely have that effect.
For those of you who don’t know, I eat a pretty monotonous diet from when I wake up until dinner. I’m too busy to be worrying about cooking and planning what I am going to eat, so I eliminate decisions. Cook a few pounds of meat and 18 eggs on Sunday, add some veggies, and there are all my meals.
A lot of my friends, family, patients, etc. ask me how I don’t get sick of eating pretty much the same thing every day. The answer is pretty easy: make a sauce with veggies and put this on the protein you’ve prepped. Your meals are now extremely different week to week and extremely amazing.
This habanero salsa is definitely not for the mild tongue folk out there, but if you can appreciate some kick, you’re going to love it. This recipe calls for roasted veggies, but if you prefer them grilled, sautéed, smoked, or boiled, go right ahead.
- 4 habanero peppers
- 2 poblano peppers
- 2 jalapeno peppers
- 1 white onion
- 2 tomatoes
- 1 head garlic, peeled
- 1 lime, squeezed
- 1 cup cilantro, diced
- 2 teaspoons sea salt
- Toss all of the ingredients besides lime, cilantro and salt on a baking sheet and roast at 350 degrees F for roughly 20-30 minutes or until skins of the peppers begin to char.
- Add to food processor or high powered blender, and add cilantro, lime and salt.
- Pulse until desired consistency.
by Anthony Gustin