Redsmoke Recipe

Inspired by Redsmoke Barbeque

Time30m

Serves4

Hot and spicy boldness, habanero and jalapeno pepper accents

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

2 units Habanero peppers

3 units Jalapeno peppers

2 tablespoons olive oil

4 units Garlic cloves

1 medium Onion

4 medium Tomatoes

1 cup Cilantro

2 tablespoons ReaLime juice

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Cooking Instructions

Prepare the Peppers

Finely chop the habanero and jalapeno peppers, ensuring to remove the seeds if you prefer a milder heat. Use gloves while handling to avoid skin irritation.

Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add chopped garlic and diced onion, and sauté until the onion is translucent.

Add the Tomatoes

Chop the tomatoes and add them to the skillet. Stir well and cook for about 5 minutes until the tomatoes start to break down.

Incorporate the Peppers

Add the chopped habanero and jalapeno peppers to the mixture. Stir thoroughly and let simmer for another 5-7 minutes.

Season

Add salt, black pepper, and lime juice to the mixture. Stir in the chopped cilantro and mix everything well.

Serve

Remove from heat and let cool slightly. Serve warm as a spicy topping for grilled meats, tacos, or as a bold dip for chips.