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Fruity and fiery habaneros, brilliantly colored and sweet roasted red peppers, a little garlic and onion, and done. A rough chop, a few minutes under the broiler, and you have a condiment that puts the bottles in your cabinet to shame. At least for as long as the jar lasts. Which isn't as long as you might think.

Most of us don't have the time and energy to make everything from scratch everyday, nor can every plate be a production. For us, an important part of enjoying our simpler meals means having an arsenal of homemade condiment recipes that can be kept in the fridge for a week and stand by ready to make a plain block of tofu or a can of beans into a satisfying meal.

Because, seriously, tofu scrambles and chickpea pancakes are our go-to convenience meals for nights we just can't stand the thought of washing the knife and cutting board(*). If we had to chop an onion every time we went to make them, it would defeat the whole purpose. Keeping this salsa in the fridge makes sure we're always only minutes from digging in.

(*That's also why broccoli is our favorite scramble veg--the florets can be picked apart by hand. And, bonus, if your tofu is set with calcium carbonate, the combo knocks out more than a third of your minimum recommended calcium for the day. That's a pretty powerful easy meal.)

Habanero and Roasted Red Pepper Salsa

Print the recipe

yields a generous 2 1/2 cups

1 small (or 1/2 large) white onion, halved and sliced

1 clove garlic, gently crushed and peeled

2 large red bell peppers, stemmed, seeded, and halved

5 habanero peppers, stemmed and halved

1 cup water

1 1/2 TBSP lime juice (from 1 or 2 limes)

1 1/2 TBSP white vinegar

1/2 tsp fine sea or kosher salt

Heat the oven broiler and place the peppers cut-side down on a baking sheet with the other vegetables (tuck the garlic clove under the edge of a bell pepper half to shield it from the direct heat to keep it from burning). Broil until the peppers are blistered and the onions have begun to brown in spots, about 15-20 minutes.

Meanwhile, add water, lime juice, vinegar, and salt to a food processor. Add charred vegetables and puree until smooth.