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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!