Spicy Habanero Salsa

5 from 2 votes

Spicy habanero salsa is perfect for heat-seeking salsa lovers. This easy restaurant-style salsa is perfect with tortilla chips or on top of your favorite Mexican dishes.

Prep Time5

Cook Time0

Total Time5

Course: Appetizer

Cuisine: hispanic, Mexican

Servings: people

Calories: 21kcal

Author: Ruth Grindeland

Cost: $5

Equipment

Food Processor

Ingredients

1 pound tomatoes Roughly eight Roma tomatoes or four medium-sized tomatoes.
0.5 white onion
1 -2 habanero peppers
1 jalapeño pepper
0.25 cup cilantro
1 garlic clove
0.25 teaspoon cumin
salt and pepper to taste
lime (optional)

US Customary - Metric

Instructions

Safety First: Wear gloves when handling habanero peppers. These guys are high on the heat scale, and a little on your hands can easily cause burning, especially if you touch your eyes.
Chop Ingredients: Cut the tomatoes in half. Remove the seeds and watery interior. Coarsely chop the tomatoes, onion, habanero peppers, jalapeño peppers, and cilantro.
Blend: Place all ingredients in the food processor and pulse to the desired consistancy.
Remove Excess Water: This recipe is inherently watery, and for best results, you will want to remove the excess water and strain using a fine mesh or cheesecloth.
Serve: with lime wedges on the side. Guests can squeeze extra lime juice for added zest.

Video

Notes

Storage:

I recommend enjoying this salsa the day after making it. Over time, it will become more and more watery. Store the salsa in an airtight container in the refrigerator for up to three days.

Note on Spice Level:

This salsa can be quite spicy due to habanero peppers. Start with less and add more as needed. Remember, you can always add more heat but can't take it back once it's in there.

Serving Suggestions:

Enjoy this salsa with tortilla chips, over tacos, or as a condiment for grilled meats. It's also great with scrambled eggs.

Nutrition