Better Than Mrs Renfro’s Habanero Salsa Sin Sal

Updated version of my habanero salsa using tips from Donna – Turned out better than Mrs. Renfro’s Habanero Salsa which used to be my favorite salsa before heart surgery.
Leave out jalapeno and habanero for less heat but c’mon…


1.5 lb roma or plum tomatoes
1 poblano (.5 lb)
1 good sized jalapeno
1 habanero
2 cloves garlic
3 Tbsp lime
1/2 sweet onion
Salt to taste ( I decline )


Grilling is best! But…
Preheat oven 425 degrees.
Slice tomatoes in half and arrange cut side up on a baking sheet lined with foil and brushed olive oil. Place whole poblano and onion slices on there as well. Brush onion as well.
Roast 30-40 minutes until tomatoes are charred but the poblano will take less time so check about every 10 minutes. When poblano is charred on all sides remove and place in a bowl and cover with plastic wrap. Add unpeeled garlic to the oven.
Remove toms and onion when done.
Turn on your processor and drop the peppers and garlic in, yes while running, bounces them around and slices better.
Peel poblano and remove seed core, rough chop and place in processor (not running now) and add tomatoes, onions and lime juice. Pulse until you get a nice salsa.
Pour into a bowl. Done.
Add salt if you need but not needed.


I use a Fry Daddy and sliced corn tortillas. Sprinkle tortillas with cayenne before you fry for 1 minute 45 seconds.

Serve warm.

Thanks Donna! I had not used roasted tomatoes or a poblano and that was what was missing from recreating Mrs Renfro’s.


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