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This recipe was made with a freshly caught rockfish. It pairs perfectly with an original salsa made from real Caramel Creams® candies and tortilla chips.This savory, summertime recipe is the perfect combination of sweet and salty!
ingredients
- 4 Habanero peppers
- 1 Large yellow onion
- 9 Roma tomatoes
- 3 Cloves garlic
- 3½ Apple juice
- 6 Unwrapped Caramel Creams
- 1/4 tsp salt
- 1/2 lime, juiced
- 1/2 cup cilantro
instructions
- Roast habaneros, onion and tomatoes directly under broiler until charred on all sides. Remove, set aside.
- In saucepan, add apple juice, roasted habaneros, onion and garlic. Simmer for about 15-20 minutes until the juice reduces by half.
- Strain out onions, set aside. Transfer apple juice, habaneros, and the garlic to a blender or food processor and blend until smooth.
- Return back to saucepan and add unwrapped Caramel Creams on low heat until they've melted.
- In food processor add roasted tomatoes, strained onions, cilantro, salt and lime juice, pulse until desired consistency. Enjoy immediately or cooled for a spicy yet refreshing salsa!
