Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 habaneros peppers
• 2 Romas tomatoes
• 2 garlics cloves , peeled
• 0.25 whites onion
• 1.5 teaspoons chicken bouillon powder

Instructions

1. 1 Heat 1 tablespoon olive oil in a cast iron skillet. Once heated, add habaneros, tomatoes, garlic, and onion. Roast until charred., about 8 minutes
2. 2 Place roasted veggies, remaining 2 tablespoons olive oil, and chicken bouillon in a blender cup and blend until smooth.

Nutrition per serving