Caribbean Jerk Salsa
15 min prep + 1 hr roast + time to chill
Indulge in a taste of the tropics with our Caribbean Jerk Salsa! Our recipe features oven-roasted Roma tomatoes, kissed with a drizzle of olive oil for amazing flavor. To capture the essence of the Caribbean, we season it all with our special Caribbean spice blend, creating a salsa that's a harmonious blend of sweet, spicy, and savory, perfect for adding a Caribbean twist to your dishes.
How to make it:
Preheat oven to 350 F. Cut tomatoes in half, place on baking sheet with parchment, and rub with olive oil. Sprinkle with salt and pepper to taste. Roast in oven for 1 hour. Let cool for a few minutes.
Add all ingredients, including cooled tomatoes, to a food processor or blender and pulse to your desired consistency. Add more salt if needed. Refrigerate for a couple hours to let the flavors fully develop.
Serve with tortilla chips or as a condiment. Makes about 3 cups.
Tip: You can adjust the spiciness of your salsa by adding less habanero/jalapeno for milder flavor, or leaving in veins and seeds for spicier. Just remember that the full spiciness won't develop right away. It will really show up after the salsa has had time to rest in the fridge.
8 Roma Tomatoes
2 T olive oil
Salt & Pepper to taste
1 tsp brown sugar
4 garlic cloves, pressed or minced
1/2 habanero or jalapeno, deveined & seeded
1 lime, juiced
3/4 c yellow onion, chopped
1/4 bunch fresh cilantro
1/8 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp ground ginger
1/4 tsp salt or to taste