Roasted Heirloom Tomato & Cachucha Peppers Salsa

HealthyLatinFood_RoastedTomatoCachuchaPeppersSalsa2

I’ve always been one of those people who loves her birthday, and celebrating turning 28 years old this past Saturday with some of my best friends was absolutely wonderful. But of course, it wouldn’t be my birthday if I didn’t have a special little treat for everyone.

This year I made a variation on my Spicy Cuban Cheese Ball, some pomegranate margaritas and a roasted heirloom tomato and cachucha peppers salsa. Well, to be honest, I’ve actually been making this one since my Christmas party–and it’s been a huge hit! Typically, I serve it with whole wheat tortilla chips but I’ve also tried it with celery and baby carrots and that’s been great, too. 

HealthyLatinFood_RoastedTomatoCachuchaPeppersSalsa1

My trick for this salsa actually lies in the cachucha peppers. Called aji cachucha in my native Cuba, they’re these little peppers that look like habaneros but they’re actually extremely different. They’re sweet! My mom is currently growing tons of them in her garden, and I’m always flying back from Florida (to New York, where I live) with a few cups of them in my suitcase. However, you can also buy them online at places like CubanFoodMarket.com. If you’re looking for a great salsa that gives a little something different, then try this roasted salsa that I am currently pretty in love with.

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Roasted Heirloom Tomato & Cachucha Peppers Salsa
 
By: 
Recipe type: Salsas & Condiments
Prep time: 
Cook time: 
Total time: 
Using cachucha peppers for this salsa gives it a unique sweet taste, while roasting the tomatoes brings out some extra sweetness too. If you're looking for a kick, add some of your favorite spices.
Ingredients
  • 1 pint heirloom grape tomatoes
  • 1 cup cachucha peppers
  • 1 medium white onion, quartered
  • 5 garlic cloves
  • 3 tablespoons olive oil
  • salt & pepper, to taste
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, put in the tomatoes, peppers, onion and garlic. Pour in the olive oil and season with salt and pepper (to taste). Place the vegetables on a flat pan, then set in the oven. Roast for 20 minutes. Once done, let cool for 30 minutes. Finally, take off the green steps from the cachucha peppers and place all ingredients into a blender. Blend until the salsa is ready. Serve with whole wheat tortilla chips or chopped carrot sticks and celery. Trust me, it's great! Makes 2 cups.


Have you ever tried cachucha peppers before?

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2 thoughts on “Roasted Heirloom Tomato & Cachucha Peppers Salsa

  1. This sounds so good! Unfortunately, I don’t think we can get cachuca peppers here. Nor can be send fresh produce interstate! We even have bins at airports to leave our fruit and veg behind before entering the new state!

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