Roasted Pepper Hot Sauce


Peel off the skin of the tomatoes and onion, leaving bits of charred skin, and dice. Place all of the ingredients in a blender or food processor excluding the salt and olive oil. Puree all until smooth. Heat olive oil in saucepan and add sauce. Simmer for 5-7 minutes, stirring in the salt. Covered and refrigerated, the sauce will keep for several days. It also freezes well.


  • 2 Savina or Habanero peppers, roasted and diced
  • 8 plum tomatoes, roasted
  • 1 small onion, roasted
  • 2 cloves garlic, roasted and diced
  • 1/2 tsp oregano, toasted
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 1/4 tsp salt