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5.0 – 1 reviews • Vegan
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
15 min |
| Cook: |
30 min |
| Yield: |
About 4 cups |
Ingredients
- 12 habaneros chiles
- 6 cloves garlic, peeled
- 2 onions, peeled and halved
- Olive oil, for drizzling
- Salt
- 1 bunch fresh cilantro
- 1 cup/250 ml white wine vinegar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Lay the habaneros, garlic and onions on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake in the oven until all the vegetables have a nice char, about 30 minutes.
- Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro. Add the vinegar and season with salt.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
66 |
| Total Fat |
2 g |
| Saturated Fat |
0 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
2 g |
| Sugar |
5 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
324 mg |
