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Tomato Habanero Salsa is what every spicy food lover needs. BONUS! It’s ready in minutes in the blender.
Don’t worry about the heat. I’ll show you how to adjust it so everyone can enjoy it!
Grab the chips or top your tacos with it. I can’t rave about this Mexican recipe enough. It literally disappears within hours each time I make it.
Tomatillo Habanero Salsa
Avocado Mango Salsa
- Apple Cider Vinegar
Habaneros are some of the spiciest peppers in the world. You can see they rank up at the top of the Scoville Scale.
“how hot are habanero peppers.”
Despite the heat, it’s slightly fruity and brings good flavor to just about any dish.
Try it on fish like Pescado al Ajillo or grilled chicken like Pollo Adobado. You won’t be disappointed.
How to Make It
- Heat a griddle. Roast the habaneros first.
- Then roast the rest of the ingredients (except the salt and vinegar).
- This will take a few minutes on each side.
Other Cooking Methods
In the Oven: Place the habaneros, tomatoes, onion, and garlic on a cookie sheet. Coat everything with olive oil. Sprinkle with salt. Roast for 7 minutes under the broiler. Turn the ingredients and roast for an additional 5 minutes.
Stovetop: In a medium-sized stock pot, add the habaneros, tomatoes, onion, and garlic. Cover with 6 cups of water. Boil for 5 minutes, or until the tomatoes are soft. Discard the water.
How to Adjust the Heat
The heat mainly lies inside the pepper and in the seeds. If you remove the seeds, the salsa will not be as spicy.
- For a mild Tomato Habanero Salsa, use 1 habanero chile without the seeds. OR, use an additional tomato.
- For a HOT, FIERY salsa, add 3-4 habaneros and don’t remove the seeds.
Please note: This recipe is hot in spiciness. It’s not so hot where it’s inedible and you’ll only eat it in a challenge, but it’s definitely not mild either.
Salsa de Aguacate
Chile Cascabel Salsa
- Place all the ingredients in a blender.
- Blend until smooth.
For a chunkier salsa, pulse in a food processor instead of using a blender.
OR, try using a molcajete, a Mexican mortar and pestle. This will produce chunky, thick salsas like Tomato Molcajete Salsa and Molcajete Salsa Verde.
How Long Does It Last?
The salsa will last up to 7 days in the fridge. In the freezer, it can last up to 6 months if stored in a sealable bag with all the air removed.
What to Serve with It
This Tomato Habanero Salsa is better than anything you’ll get at a Mexican restaurant or in a jar at the store. Make extra. It’ll be gone before you know it!
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Tomato Habanero Salsa
- 2 habanero peppers
- 3 tomatoes
- 1 garlic clove
- 1/4 onion
- 1 tspn salt
- 2 tbsp apple cider vinegar
- Heat a griddle.
- Add the habaneros and char the skin.
- Add the tomatoes, garlic, and onion.
- Make sure the skin is black.
- Remove from the griddle and place in blender.
- To the blender, also add the salt and apple cider vinegar.
- Blend until smooth.
- Serve and enjoy.
- For a mild Tomato Habanero Salsa, use 1 habanero chile. OR, use an additional tomato.
- For a HOT, FIERY salsa, add 3-4 habaneros.
I have such a difficult time eating salsa because it hates me (too much acid reflux). I love it so much though that I always wade through the pain because I want it, haha. This looks delicious!
Ouch! It’s spicy but delicious
I am excited for my upcoming taco night with the family. I will definitely feature this recipe. Stay safe!
Taco night’s are the best! Glad you liked it
Love spicy salsa! this is one for the recipe books for sure! YUM!
This salsa is everything! Hope you try it
My husband would love this. I doubt I’d ever have the courage to try it. Probably in Mexico because I liketo try foods in their country of origin, but I feel challenged trying this at home. But I love the fact that you are roasting/grilling all the veggies before blending, this I’m sure adds so much flavour! Maybe I should just follow the instructions and go for a milder pepper.
Hopefully you give this recipe a try, you won’t regret it!
We love spicy at our house and this tomato habanero salsa looks like the perfect amount of heat.
Yes! You’re going to really enjoy this recipe then. 🙂
Simply wonderful recipe to make right now before lunch! Love how easy it is. I might use some chiles in adobo as I don’t have habaneros in the house. Anyway, thanks for sharing!
Thank you! Yes. Try it with chiles in adobo.
Marisa F. Stewart
WE collect hot sauces and when I saw the recipe I knew I had to try it out. It is really good. I set out the tortilla chips with the sauce and it was gone in a nano-second. I guess next time I’ll have to make a double batch.
You’re going to love this one! Super yummy.
This is such a great, classic, salsa recipe to have on hand! Everyone needs a good salsa recipe!
Right? So easy and delicious
Loreto and Nicoletta Nardelli
This tomato habanero salsa looks so good! It is also pretty easy to make and it lasts 7 days! Perfect to have in the fridge to accompany our Mexican-theme nights!
Thank you. Hope you try it!
Sam | Ahead of Thyme
Yum, this salsa looks so good and SO easy to make! I do like a little spice, so this sounds just perfect for me!
It’s really tasty! Glad you liked it.
Such a good salsa to have every week to go with out Mexican meals!! Yes!!
I couldn’t agree more with you! Glad you liked it.
I have never used Habanero chili’s in my salsa’s my got to chili’s are jalapeño & Serrano.
This salsa sounds delicious! I will be adding fresh cilantro to mine.
A lot of your recipes are what I grew up with in So. Cal.
That’s a really nice touch, adding cilantro!
Hi! Are you supposed to peel the skin off the tomatoes?
Some people don’t like the tomato skins. Personally, I don’t mind. That’s the way we make salsa in my family. So, it really depends on you and what you prefer.