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Habanero Salsa Recipe

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This fiery yet flavorful habanero salsa is made with roasted tomatoes, garlic, onion, and fresh habaneros for a bold, smoky taste that hits all the right notes — tangy, spicy, and slightly sweet. Perfect with chips, tacos, grilled meats, and more!

Ingredients

Scale
  • 34 fresh habanero peppers, stemmed (seeded for less heat)
  • 3 ripe Roma tomatoes or 1½ cups fire-roasted canned tomatoes
  • 2 garlic cloves
  • ½ white onion
  • Juice of 1 lime
  • ½ cup fresh cilantro
  • ½ tsp salt (or to taste)
  • 1 tbsp olive oil
  • Optional: 1 tsp sugar, ¼ cup mango or pineapple for sweetness

Instructions

  1. Prep your ingredients: If using fresh tomatoes, slice them in half. Peel garlic and quarter the onion.
  2. Steps showing how to make habanero salsa from fresh ingredients
    From pan to blender to table — habanero salsa in 3 easy steps
  3. Char the veggies (recommended for flavor): In a dry skillet or under the broiler, roast tomatoes, onion, garlic, and habaneros until charred and blistered (about 5–7 mins).
  4. Cool briefly: Let ingredients rest for a few minutes before blending.
  5. Blend it all: Add the roasted ingredients to a blender along with lime juice, cilantro, olive oil, salt, and any optional add-ins (like mango or sugar). Blend until smooth or leave a bit chunky — your call!
  6. Taste test: This step is everything. Adjust salt, lime juice, or sweetness if needed.
  7. Chill before serving (optional): Let the flavors meld for 30+ minutes in the fridge.
  8. Serve & enjoy: Spoon over tacos, dunk your chips, or put it on literally everything.

Notes

  • 🌶️ Heat Level: This recipe is hot. If you’re new to habaneros, start with 1–2 peppers and remove all seeds.
  • 🧊 Storage: Keep leftovers in a sealed jar in the fridge for up to 1 week.
  • ❄️ Freezing: Yes, it freezes well! Pour into ice cube trays for salsa shots-on-demand.
  • 🥭 Sweet Add-In Idea: Mango and habanero = power couple. Try it once and thank me later.

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