Honey Roasted Tomatoes with Habanero Avocado Crema
Mellow out the heat and bump up the sweetness of habanero peppers by using them in a habanero avocado crema, and play up that sweetness by pairing it with honey roasted tomatoes.
Ingredients
For the honey roasted tomatoes and peppers
- 1/2 cup olive oil
- 1/4 cup honey
- 6-8 cloves garlic, minced
- zest of 1 lime (you'll use the juice for the crema)
- 1 pint cherry tomatoes*
- 2 bell peppers, cut into slices*
- salt and pepper
For the habanero avocado crema
- 1 cup sour cream or greek yogurt
- 1 ripe hass avocado
- 1 habanero pepper (remove the seeds for less spice)
- juice of 1 lime
- salt and pepper
- water, as needed
Instructions
For the habanero avocado crema
- In a blender or food processor, combine sour cream, avocado, habaneros (I like to start with 1 and add more if I want more heat), lime juice and a very generous pinch of salt and pepper.
- Blend or puree on high until sauce is creamy; you may need to add a splash of water to thin it out and get it to blend more evenly. Taste and add more salt as needed. If you want more spice, add another habanero (I'd recommend starting with half) and blend again.
For the honey roasted tomatoes and peppers
- Preheat oven to 400.
- In a large bowl, whisk together olive oil, honey, garlic, lime zest, and a good sprinkle of salt and pepper. Toss this with the tomatoes and pepper slices and spread them out in an even layer on a sheet tray.
- Roast until tomatoes and peppers are tender and caramelized, 15-20 minutes. Allow to cool.
- Serve the tomatoes and peppers with a drizzle (or more) of the habanero avocado crema.
Notes
*You can use whatever vegetables you like in place of the tomatoes and peppers