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.
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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
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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 keeping an eye on the vegetables is always recommended 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.
FAQs
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.
Recipe
Spicy Habanero Salsa
Equipment
- Food Processor
Ingredients
- 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)
Instructions
- 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)
Michele Tapp
I am currently in my kitchen making this salsa for my nephew and myself. We LOVE HOT and SPICY salsas. Growing up I remember going to my moms favorite Mexican restaurant, she always got the fresh salsa(hot) and fresh made chips. She took a chip dipped it in salsa piling it high on chip and most times would ask them for something hotter, saying if her nose didn't run from 1st bite it wasn't hot enough for her. A few of the employees were impressed others called her crazy. My nephew is always trying to get me to let him eat different peppers raw seeds and all. And yes he ate a whole habenaro in one bite.. that's crazy
Will update after we finish making this recipe and try it out. Can't wait!
Ruth Grindeland
HAHA, that's an awesome story! My husband says something similar; it's only good if the top of his head sweats. I am a bit worried about your nephew, habaneros are hot. Let me know how it turns out, I hope my recipe does not disappoint.
Michele Tapp
*Ok UPDATE* This salsa was a major major hit tonight . Instead of eating with chips we added it on top of our white rice. DEFINITELY made the rice disappear way faster then usual. Great recipe . I'm looking forward to trying more of your recipes. Thanks
Michele & nephew Noah from Las Vegas nv
Ruth Grindeland
YEA! You so made my day ??.