My friend Belinda makes the best fresh salsa, and it’s so easy! The key to punching in the flavor is roasting the peppers, tomatoes, onions and garlic over a hot flame or in a hot oven, sealing in the deliciousness.

Beli’s Habanero Salsa

(Normally I can’t do a too-spicy salsa, but this one is my favorite even though it makes my eyelids sweat! The difference for me is flavor in addition to heat — as opposed to pure heat with no flavor — and the key is roasting!)

• – 3-5 habenero peppers
• – about 2-3 lbs of tomatoes (use whatever kind of tomato you like, or mix several types)
• – 4-6 cloves of garlic
• – 2 white onions
• – 1/2 bunch fresh cilantro
• – handful of fresh basil
• – 1/2 to 3/4 cup extra virgin olive oil
• – 1/2 tablespoon boullion (chicken or vegetarian)
• – pinch of dried oregano

Coat with olive oil and roast the tomatoes, habaneros, onions and garlic whole in an oven or over a grill. Once everything is charred on all sides, remove the onion and garlic skins (and the stems from the tomatoes and peppers) and blend everything together in a blender. You may need to do this in phases if you have a small blender. Add in the oregano, chopped herbs and boullion, and blend completely.