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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!
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.
Chile Cascabel Salsa, Chile de Arbol Salsa, Salsa de Aguacate
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.
Salsa Borracha, Tomato Molcajete Salsa, Roasted Tomatillo Salsa Verde
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.
- 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.
- 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.
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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Tomatillo Habanero Salsa
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
- For a mild Tomatillo Habanero Salsa, use only 1 habanero pepper.
- For a REALLY spicy salsa, add 3-4 peppers.
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!!
This salsa is really yummy!
Taco Tuesday is about to get SO much better!!
Right? Hope you try this recipe.
I love it that you can adjust the spiciness! Looks so tempting!
Yes! Try it. It’s delicious.
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. 😉
Oh yes, good idea. Try it with jalapeno then.
This salsa looks terrific. Unfortunately, I don’t think I can find tomatillo where I live. Would have loved to try this recipe 🙁
You might find them in jars. Or, order them online. Hope you get some tomatillos and try this recipe.
Can you freeze this for future use?
Yes, of course. Remove as much air as possible from the freezer bag, and it can last up to 4 months.
Try ordering them online. This recipe is soooo worth trying!
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?
I say take them out. The veins and the seeds hold the heat.