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    Home » Recipes » Appetizers » Tomatillo Habanero Salsa

    Tomatillo Habanero Salsa

    Last Updated November 9, 2022. Originally Posted April 2, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Tomatillo Habanero Salsa is just begging for chips to dip. It’s also perfect as a topping on your favorite Mexican foods - tacos, burritos, tostadas, etc.
    Don’t worry about the heat. It’s easy to adjust without losing any of the flavor.
    Jump to Recipe Print Recipe

    Tomatillo Habanero Salsa in a black bowl surrounded by chips.

    Tomatillo Habanero Salsa will have everyone raving about it. This recipe is SO easy to make and SO easy to eat. It’s slightly spicy and somewhat sweet.

    It is perfect just as is with chips, but try drizzling some on Durango Burritos, Pescado al Ajillo, or Pork Tamales.

    Make a big batch and freeze some for later. You’re going to love every bite!

    The ingredients necessary to make Tomatillo Habanero Salsa on a wooden table.

    Ingredients

    • Tomatillos
    • Habanero
    • Onion
    • Garlic
    • Salt

    Just a few ingredients, and it’s ready. This recipe is with tomatillos, but you can also use tomatoes.

    How to Adjust the Heat

    • For a mild Tomatillo Habanero Salsa, use only 1 habanero pepper.
    • For a REALLY spicy salsa, add 3-4 peppers.

    The more habaneros you use, the spicier it will be.

    More Mexican Salsa Recipes:
    Chile Cascabel Salsa, Chile de Arbol Salsa, Salsa de Aguacate

    A collage showing how to roast the ingredients needed to make Tomatillo Habanero Salsa.

    How to Make It

    • Start by roasting the tomatillos.
    • Add the rest of the ingredients.

    Don’t skip this step! Roasting will help enhance the flavor of the salsa.

    Make sure to char on all sides. The skin on all the ingredients should be dark black.

    Other ways to cook the ingredients:

    In the Oven: Place (except for the salt) on a cookie sheet. Coat all the ingredients with oil. Dust with salt. Roast under the broiler for 7 minutes. Turn and roast again under the broiler for 5 minutes.

    On the stove: Place all the ingredients (minus the salt) in a stock pot with 6 cups of water. Bring to a boil. Simmer for 5 minutes. Remove the ingredients and discard water. This method will not give the salsa a roasted flavor.

    More Roasted Salsa Recipes:
    Salsa Borracha, Tomato Molcajete Salsa, Roasted Tomatillo Salsa Verde

    Hand holding the stem of a roasted habanero.

    Pro Tip: Leave the stem on the habanero if you are roasting on a griddle.

    That way you can easily handle the habanero and not directly touch the pepper with your hands.

    Check out where habaneros rank on the Scoville Scale. They are at the top because they are some of the spiciest peppers in the world.

    They also have a sweet undertone. That’s why they are perfect to pair with fruit like in Avocado Mango Salsa.

    A picture showing how to remove the seeds and stem of a roasted habanero.

    • Remove the stem and the seeds from the inside of the habanero.
    • Discard the stem and seeds.

    Removing the seeds will bring down the heat. If you like it spicy, leave the seeds in.

    You can do this with a glove, or place your hand in a sandwich bag such as I have done in this video on how to dice a habanero pepper.

    A collage showing how to blend the ingredients of a Tomatillo Habanero Salsa.

    • Place the ingredients inside a blender.
    • Blend until smooth.

    Salsa is extra spicy when it’s hot. Let the Tomatillo Habanero Salsa cool slightly and taste for salt.

    Add salt, if needed. If it’s too spicy, add an extra tomatillo.

    How long does it last?

    • Salsa in the fridge will last 5 to 7 days.
    • To freeze: add salsa to a plastic bag, remove as much air as possible, and place in the freezer. It will last up to 6 months.

    Tomatillo Habanero Salsa in a black bowl surrounded by habaneros and chips.

    What to serve with it?


    Shrimp Poblano Quesadillas
    Chicken Tostadas
    Huevos Rancheros

    Tomatillo Habanero Salsa is just bursting with FLAVOR, SPICE and everything NICE. Adjust the heat to your liking, and grab those chips! It’ll be gone before you know it.

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    Did you make this recipe? Please rate the recipe below!

    Tomatillo Habanero Salsa in a black bowl surrounded by chips.

    Tomatillo Habanero Salsa

    Tomatillo Habanero Salsa is just begging for chips to dip. It’s also perfect as a topping on your favorite Mexican foods - tacos, burritos, tostadas, etc.
    Don’t worry about the heat. It’s easy to adjust without losing any of the flavor.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 1 cups
    Calories: 132kcal
    Author: Maggie Unzueta

    Ingredients

    • 10 tomatillos
    • 2 habanero peppers
    • 1 garlic clove
    • 1/4 onion
    • 1 tbsp salt

    Instructions

    • Heat griddle.
    • Place tomatillos and char on all sides.
    • After 2 minutes, add the remaining ingredients, minus the salt.
    • Turn all the ingredients, making sure all the sides are charred.
    • Set aside until ready to use.
    • Once the habanero has cooled enough to handle, using the stem, place on a cutting board.
    • Cut the stem off. Cut lengthwise and remove the seeds.
    • Add all the ingredients including the salt to a blender.
    • Blend until smooth.
    • Serve and enjoy!

    Video

    Notes

    HOW TO ADJUST THE HEAT
    • For a mild Tomatillo Habanero Salsa, use only 1 habanero pepper.
    • For a REALLY spicy salsa, add 3-4 peppers.
    The more habaneros you use, the spicier it will be.
    In the Oven: Place (except for the salt) on a cookie sheet. Coat all the ingredients with oil. Dust with salt. Roast under the broiler for 7 minutes. Turn and roast again under the broiler for 5 minutes.
    On the stove: Place all the ingredients (minus the salt) in a stock pot with 6 cups of water. Bring to a boil. Simmer for 5 minutes. Remove the ingredients and discard water. This method will not give the salsa a roasted flavor.

    Nutrition

    Calories: 132kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 6983mg | Potassium: 1016mg | Fiber: 7g | Sugar: 16g | Vitamin A: 578IU | Vitamin C: 72mg | Calcium: 24mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Appetizers

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Cathleen

      April 6, 2020 at 1:49 pm

      5 stars
      I bought a sauce similar to this from Trader Joe’s, but I have never thought of making it myself!! This looks so good, I am going to have to make this soon!!

      Reply
      • Maggie U

        July 16, 2020 at 4:22 pm

        This salsa is really yummy!

        Reply
    2. Ashley

      April 6, 2020 at 3:02 pm

      5 stars
      Taco Tuesday is about to get SO much better!!

      Reply
      • Maggie U

        July 16, 2020 at 4:22 pm

        Right? Hope you try this recipe.

        Reply
    3. Alice | SkinnySpatula

      April 6, 2020 at 3:09 pm

      5 stars
      I love it that you can adjust the spiciness! Looks so tempting!

      Reply
      • Maggie Unzueta

        April 7, 2020 at 11:10 am

        Yes! Try it. It’s delicious.

        Reply
    4. Anita

      April 6, 2020 at 3:15 pm

      5 stars
      A very delicious salsa despite being different than what I’m used to. I’m not used to habanero so it’s a tad too spicy. Next time will downgrade to jalapeno. 😉

      Reply
      • Maggie Unzueta

        April 9, 2020 at 9:57 am

        Oh yes, good idea. Try it with jalapeno then.

        Reply
    5. Nart | Cooking with Nart

      April 6, 2020 at 3:22 pm

      5 stars
      This salsa looks terrific. Unfortunately, I don’t think I can find tomatillo where I live. Would have loved to try this recipe 🙁

      Reply
      • Maggie Unzueta

        April 7, 2020 at 11:10 am

        You might find them in jars. Or, order them online. Hope you get some tomatillos and try this recipe.

        Reply
        • Anonymous

          December 8, 2021 at 5:13 pm

          Can you freeze this for future use?

        • Maggie Unzueta

          December 9, 2021 at 10:13 am

          Yes, of course. Remove as much air as possible from the freezer bag, and it can last up to 4 months.

      • Maggie Unzueta

        April 9, 2020 at 9:56 am

        Try ordering them online. This recipe is soooo worth trying!

        Reply
    6. Lisa K.

      October 2, 2021 at 1:17 pm

      If we like our salsa hot but not like fire, should we leave the seeds in or take the seeds out but do 3 habaneros?

      Reply
      • Maggie Unzueta

        October 5, 2021 at 7:38 am

        I say take them out. The veins and the seeds hold the heat.

        Reply

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