Fiery Roasted Red Pepper Salsa

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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2 tomatoes
1 fat clove of garlic, unpeeled
1 Jar of roasted red peppers, drained
1 habanero chile*, seeds & stem removed or 2-3 chiles of your choice, stalks removed (remove seeds for a milder version)
Zest of 1 lime & juice of ½ – 1, depending on juiciness
Small bunch of fresh coriander
Good pinch of Maldon Salt (or other salt of your choice)
1-2 tbsp Mild Olive oil


Heat a frying pan then add the whole tomatoes and the garlic clove and roast until charred, blistered and starting to soften (the garlic will take less time than the tomatoes, so just remove that early). Remove from the skin from the garlic and pop into the bowl of a food processor.

Add the roasted peppers, tomatoes, chiles, lime zest and juice and coriander stalks in the bowl of a food processor and blitz until its pureed. Season with salt and pepper then taste and add more lime juice if needed. Add the coriander leaves and the olive oil and pulse so the coriander is just roughly chopped up. Taste again to check the seasoning then transfer to a serving bowl and serve.