For you spice lovers, I have the perfect SPICY habanero salsa. It is sweet at first and has a kick on the finish. Habanero salsa pairs well with tortilla chips, top of your favorite Mexican dishes, and seafood. This spicy salsa recipe is made in less than five minutes using a food processor.
In Colorado, we take our salsa seriously. Almost as seriously as we take our green and red chiles. Almost. This particular salsa uses habanero peppers, which are high on the heat scale.
I enjoy habanero salsa with chips, salsa, and a cold beer. However, salsa also tastes great on a baked potato, white fish, and chicken. I have even seen it used with cheesecake, although I do not recommend that with habanero salsa.
Why You Will Love Habanero Salsa
- An easy recipe made in less than five minutes
- The heat can be adjusted by adding or reducing the number of peppers
- Tastes great with eggs, burritos, enchiladas, fish, chicken, chips, and salsa
Ingredients - What you Need
Tomatoes - I recommend using 4 - 6 vine-ripened tomatoes for a fresh flavor.
White Onion - A simple white onion is all that is needed.
Habanero - 1 - 2 habanero peppers is perfect. It is important to note that habaneros are scorching hot. There is only one way to reduce the heat: soak them in alcohol. Yep, you read that correctly. Vodka or Tequila works well. Another option is to start with a small portion of the habanero and add more until you reach the desired heat.
Jalapeno - Add flavor complexity. Reduce the heat by either using less jalapeno and/or removing the seeds.
Seasonings - Traditional seasonings used to make salsa are cilantro, garlic, cumin, and salt. You can adjust each seasoning used depending on your flavor preference.
Watch How To Make This Recipe
In the Mood For Something Else?
Substitutions and Variations
Mango - You can use fresh or frozen mango. Cut mangos into small pieces before adding them to the food processor. If you use frozen mangos, allow them to thaw first.
Canned Tomatoes - Substitute fresh tomatoes with one 15oz can of tomatoes. I recommend using fire-roasted tomatoes.
Oven Roasting - To add a depth of flavor, oven-roast the vegetables for 15 - 20 minutes. Here are the steps:
- Wash and dry the tomatoes, onions, and habaneros.
- Cut the vegetables in half, and remove the stems and seeds.
- Line a baking sheet with foil and turn the oven broiler on low.
- Drizzle the vegetables with olive oil and sprinkle with salt.
- Broil until the vegetables start to char, about 15 - 18 minutes. Halfway through the cooking time, remove the habaneros and turn the remaining vegetables over.
- Remove the skins from the tomatoes and peppers.
- Ovens will vary and it is always recommended to keep an eye on the vegetables so they do not burn.
Storing/ Freezing/ Make Ahead
Make-Ahead - You can make the salsa up to 3 days before serving.
Storing - Place the salsa in an airtight container and refrigerator for up to 3 days. Salsa cans well, and when canning, always follow the food safety guidelines.
Freezing - I do not recommend freezing salsa.
That depends on what salsa you are eating. Store-bought salsa tends to be loaded with high sodium levels. The result is unhealthy salsa.
However, this recipe uses whole, unprocessed ingredients with minimal salt added. The result? A very healthy salsa!
In Spanish word, salsa translates into "sauce." For Americans, salsa is typically a combination of diced tomatoes, onions, and chiles. However, salsa is a condiment similar to mustard or ketchup.
Yes! I like to use canned tomatoes to create a brighter and more vivid salsa.
Spicy Habanero Salsa
- Food Processor
- 4 - 6 fresh tomatoes
- ½ white onion
- 1 -2 habanero pepper
- 1-2 jalapeño peppers
- ¼ cup cilantro (4g)
- 1 garlic clove
- ¼ teaspoon cumin
- salt and pepper to taste
- lime (optional)
- Rough cut the tomatoes, onion, habanero peppers, jalapeno peppers, and cilantro.4 - 6 fresh tomatoes, ½ white onion, 1 -2 habanero pepper, 1-2 jalapeño peppers, ¼ cup cilantro (4g)
- Place all rough-cut vegetables, garlic, cumin, and salt into the food processor. Pulse until the ingredients are blended into small parts. Stop just before the salsa turns into a smooth sauce.1 garlic clove, ¼ teaspoon cumin, salt and pepper to taste
- Serve with wedged lime and squeeze on top of salsa as desired.lime (optional)
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