Get your spicy on with Roasted Habanero Carrot Salsa, an easy, make-ahead, mouth-watering salsa for all your dippin’ needs. So rich and flavorful, you’ll go back again and again for more! This recipe is vegetarian, vegan and gluten free. Disclosure: This post is sponsored by Vitamix. Of course, as always, all opinions are my own.
Recipe Inspiration
I hear there’s a big game comin’ up this weekend, so I made us some spicy salsa with sweet, winter-kissed carrots from the farm. Y’all know I’m not a sports fan. But I’m happy to contribute in the food department where sports or any TV is involved.
I’m a team player. :D
My sister first introduced the idea of Roasted Habanero Carrot Salsa after trying it at a Mexican food restaurant in Austin, Tx. She convinced me that this habanero hot sauce was something I needed to investigate since I love spicy things, especially when paired with sweeter veggies like sweet potatoes and winter squash. I was intrigued.
Upon my first trip to the farm this winter a few weeks ago, since reopening their barn doors, I spied a big bag of gorgeous carrots. I was completely smitten, so I grabbed them as my mind wandered to habaneros and soup.
Since I’d never worked with habanero before, I did a bit of reading and found in milder climates, they can set fruit year-round. Consistently picking the peppers signals the plant to produce more fruit.
One of my favorite tomato-based salsa recipes incorporates roasted veggies, so I knew I wanted to do the same with this Roasted Habanero Carrot Salsa Recipe.
How to Make Roasted Habanero Carrot Salsa
- First, roast the garlic, carrots, onion and habanero with a bit of olive oil.
- Toss all the veggies into the Vitamix Ascent A3300, add water, lime juice, olive oil, vinegar, salt and a pinch of sugar.
- Pulverize the ingredients.
I’ve been using my older Vitamix for almost 10 years and it consistently produces the creamiest, consistent purees. It is the most used appliance in our kitchen (save the refrigerator). So when Vitamix contacted me to help them introduce their new line, I was more than happy to say yes! The new Ascent doesn’t disappoint. It transforms veggies into a smooth, rich and creamy salsa with ease, just as I expected.
A Few Recipe Notes
- Use gloved hands when handling the habaneros, then discard the gloves. Spreading the oils can be painful, especially if you have an eye itch.
- For full-on flavor, there’s no need to remove the seeds of the habanero post-roasting. Simply remove the stem and toss the peppers into the Vitamix. For a milder flavor (but still HOT!), remove the seeds and white ribs after roasting. This can be done under running water.
- A little habanero hot sauce goes a long way!
- I use two habaneros in this recipe. Start with one for a milder (but still HOT!) salsa. Take it over the top, with three (at your own risk!).
- For a more diluted habanero hot sauce to douse eggs or sprinkle on tacos, add more water until the desired consistency is reached.
I’d love to know if you’ve tried habanero or would you try habanero!? Please leave a comment below!
Roasted Habanero Carrot Salsa
Ingredients
- 3 Garlic Cloves, deskinned
- 2 Tbs + 2 tsp Olive Oil, extra virgin, divided
- 1 (9oz or 250g) Large Carrot, quartered lengthwise
- 1/2 White Onion, quartered
- 2 Habanero Peppers
- 1 Lime
- 1 tsp Sea Salt
- 2 tsp White Vinegar
- 1/2 C + 2 Tbs (255g) Water, this varies, but is the max amount I used
- 1/4 tsp Evaporated Cane Sugar, optional depending on the sweetness of the carrots
Instructions
- Set oven rack to 1/3 top of oven and preheat oven to 425F (218C). Line a sheet pan with parchment paper.
- Place the garlic cloves in a small piece of foil and add 2 tsp of olive oil. Wrap loosely and place on the sheet pan. Toss the carrot, and onion with two tsp of olive oil and arrange the veggies and peppers so that there is space between the veggies, as to not crowd them. Roast in the oven for 25 minutes turning the habaneros a few times so that all sides blister.
- Decide if you want to keep the seeds and ribs of the habanero. If retaining the seeds and ribs, gently slice off the stem and add the peppers to the high speed blender (I use Vitamix) along with the remaining olive oil, garlic, carrot, onion, lime, salt, and vinegar. Add half the water and increase as needed as you begin to blend. If removing the ribs and seeds, after roasting and the peppers are cool enough to handle, use gloved hands to slice open the pepper and remove the seeds and ribs. Holding the peppers under running water makes this easier. Add the sugar now or test after salsa is purred to see if it's desired. Puree the mixture using the tamper to push the mixture into the blades. Stop and scrape down the container several times. Puree until a smooth texture is achieved. For a thinner puree, add more water, a few tablespoons at a time and blend until the desired consistency is reached.
- Serve with corn chips and cooling veggies like celery, green bell pepper, jicama and cucumber.
- Store in a lidded container, in the refrigerator for up to two weeks. * (see note)
I’m going to make this tomorrow. I have some habanada peppers I’ve grown. They have the flavor of habaneros but with no heat at all.
My wife loves habanero carrot salsa but she hasn’t been eating too many spicy things now that she is pregnant. Too much heartburn already.
trying this with butternut squash…can’t wait!
Roasting Chiles and Garlic sweating in plastic bags allows the pepper oils to release and outer skin to separate, easier to peel and gives it delicious taste. Save the oils and pour into blender with peppers.
Hi Jim… and I typically do this with all roasted peppers save habaneros… they’re so small. Did you try the recipe?
I love the use of all the ingredients in this amazing salsa! Never tried carrot hababero salsa before, and it sounds absolutely addictive!! Well done Traci! And that color is just so pretty :)
Oh my word, Amishia… addictive, I’ll say. Once the burn starts, there’s no stoppin! LOL.
Oh, I love that you found what you were looking for – that’s the universe conspiring in our favour I’d say :) I’ve roasted jalapenos before to success but not habanero, so now I must try. What a delicious combination of flavours and I do like a good kick (though not so much a burn – good call on the gloves!). Crudités are my favourite with dips and salsas like this. I’m all heart eyes too <3.
I love this combo, Traci! Roasted habaneros are pure gold and the sound of them blended with carrots is making me drool. If I watched the game yesterday I totally would have made this, haha! Instead we went out to dinner at a vegetarian restaurant with our friends.
I can imagine it was a pleasure to test out that new Vitamix! I have an older model and it is hands down the most used appliance in my kitchen. I love that thing and I hope it lasts me 10 years as yours has!
Hehe… it’s a drool fest Sarah! Going out with your friends sounds like more fun to me. :D Oh that Vitamix… it’s a tank! Sturdy, reliable… I can’t wait to see how many more years I get out of it. It was definitely worth the investment. I’ve been known to take it on road trips. If I could get away with it, it would be packed when we fly!
I made this today for the Super Bowl!
It is very good! The habanero is the Igor pepper for this! Will definitely make it again!
Right not Igor
Hooray, Vicki! I’m so happy to hear you enjoyed it and it was a part of your Super Bowl! It was part of mine as well.. I kinda hoarded it! :D Thank you for sharing! :D
Oh boy!!! Are you ever right about the gloves Traci. Peppers can burn like the dickens. I’ve had the bad experience of not wearing gloves & then have my skin feel like it was about to burn off for the next couple of hours. Can you say ouch?!!!! But despite this experience, I’m always down for a little extra heat. And this salsa. . . pure perfection.
While I imagine it tastes lovely as a dip. . .I’m also imagining it spread on a sammy, in a salad. . .on tacos. . .just about anything & everything. Mmmm! Now you’re making me hungry.
Oh Lynn, I hear you. I deseeded a jalapeño once without gloves on and like you, thought my skin was going to melt off for the next 8 hours! It was not fun… and you can’t just rinse it off either! I love you idea of adding this to a sammy or salad… an tacos, why yaaaas!
I’m not a huge sports fan either, Traci – but I like the Super Bowl. I especially enjoy all the food that goes along with the Super Bowl – like this awesome salsa. I’d eat the whole thing and be completely happy! Also, my 20 year old blender finally died and I bought myself a Vitamix for Christmas – and I just love it! I got a basic model but it’s awesome!
Hooray for the old one kicking the bucket! You finally got one, Geraldene! This is cause for celebration. You are going to fall even more in love with it as you use it. I use it mine at least twice a day, even if it’s for a simple latte. It is incredibly versatile! And you can whip this up too! So, we’ll just hang out together and eat as the sports fans watch! hehe!
Goodness food graciousness, this salsa has my name written ALL over it!! When I saw your photo of those lil’ carrots on IG I was so smitten! Seriously, cutest little things ever! But I had no clue you were going to make something so GENIUS with them! This salsa is everything, Traci! I just adore habaneros, because like you I’m in love with all things spicy, so I’m absolutely drooling over here! This salsa is gorgeous, but I’m willing to bet it tastes even better than it looks! I can’t wait to try this, Traci! Pinned! Cheers! xo
Then I need to take notes from you Chey on your habanero ways.. I’m determined to learn how to incorporate them more-so into my diet. I know they’re good for me! And they make me weep with pleasure! :D Thank you for your pin my dear! xo
Oh wow, this carrot salsa looks so fabulous! Such a brilliant idea – I never would’ve thought of doing a carrot salsa. Must locate some habaneros to try this!
I know, right? My sister always has good ideas in the food department! :D I hope you’ll give it a go Rach! :D
I love the presentation & photos of your recipes.
Thank you so much for your feedback, Sue! I appreciate it. :D
This is exactly how I like to be a team player too! I just make and eat the food (and drink the drinks!). This is one gorgeous dip, Traci. I’ve made a carrot hummus-thingy in the past, but it was a little lacking in flavor. I gotta spice it up with the habeneros next time. Great idea. And yours is so beautifully cream from the Vitamix! Love it!
Liz, we’d be a force in the kitchen together… then we could just go off by ourselves and eat all the goodies and not share! I love the idea of a hummus thingy with carrot. That sounds SO good! Poppin a bit of heat in that hummus would be fabulous – what a great idea!
whatttt?! That looks so awesome Traci!
Thank you ECP!
Wow, what a creative idea for a salsa Traci! So glad your sister turned you onto it and that you’ve shared it here at V&B! Such a pretty color and I agree, the spicier the better! Hope your weekend is wonderful!
You’re all about the spicy too? Do you think Tom would like this? LOL
Carrot salsa, why haven’t I had this before?! I’m a lover of my Vitamix (just used it to make juice!) and I can only imagine how good this new one is! I might singlehandedly eat a lot of chips and salsa this weekend, especially if they are as pretty as this!
I hear you, Abby! Our Vitamix is by far the most used appliance in the kitchen (save the refrigerator). It’s SO versatile! I hope you’ll give this a go… if you like spicy things ;) !
I’ve never heard of this but it sounds delicious and makes a gorgeous dip! I can’t wait to try it out!
Isn’t it fun discovering new flavors? I hope you enjoy it Karen!
Sharing this creative process with you has been so much fun. I am absolutely thrilled with the outcome and that you’ve put this out into the world so others can experience its greatness. Yours is even better than the restaurant’s. What a treat. I can see us knocking heads over a bowl of this during future drink nights! Love you, sister. Thank you
Thank you, Sistah! The pleasure is mine! … and yasss on the drink night xo!
Yes please! I’m all about a great salsa so that I can keep eating my weight in chips.. ;)
I’m with ya, Laura! Bring on the chips! :D