Spicy Roasted Tomato And Habanero Pepper Sauce

1. 1

   Cover a large griddle or skillet with aluminum foil and heat on the stove over medium-high heat. Roast all vegetables on the hot griddle, turning frequently, until lightly blackened, but not burned, about 5 minutes for the garlic, 10 minutes for the peppers and onions, and 15 minutes for the tomatoes. Set the vegetables aside to cool.

2. 2

   You may use the same skillet or multiple skillets. Vegetables don't have to be cooked at the same time.

3. 3

   Blend the roasted vegetables and salt in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.

* Per serving · 4 servings · Values may vary.