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Roasted Habanero Carrot Salsa

Name: Roasted Habanero Carrot Salsa
Total time: 30 min
Yield: 1 Cup (335g)
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

By Traci 32 Comments

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! Vegan + Gluten Free. DISCLOSURE: This post is sponsored by Vitamix. Of course, as always, all opinions are my own.

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 it 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.

So I set out to locate habaneros and make this salsa my sister told me about a reality. You could say I was on a mission! And what before my wondering eyes did appear… a box of habaneros, California-grown, at the Co-op, my dear.

Talk about simple pleasures. I had complete heart eyes and was like a kid in a candy store.

Although I’d never tried a habanero prior to this recipe, I was fearless simply because I love spicy food. The thought of a good mouth burn from a potent pepper makes me happy, even if I shed a few tears in the process.

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. After roasting the veggies, I toss them into the new Vitamix Ascent A3300, add water, lime juice, olive oil, vinegar, salt and a pinch of sugar. Then I 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 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 salsa 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 salsa 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!

5 from 3 votes