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    Home » Recipes » Appetizers » Tomato Habanero Salsa

    Tomato Habanero Salsa

    Last Updated November 9, 2022. Originally Posted April 16, 2020 By Maggie Unzueta

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

    This Tomato Habanero Salsa is bold and spicy. It’s deliciously hot and zesty in all the right ways. Ready in just a few minutes and pairs well with chicken, fish, and more!
    Jump to Recipe Print Recipe
    Hand holding a chip with salsa over the salsa bowl.

    Hand holding a chip with salsa over the salsa bowl.

    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.

    More Habanero Salsa Recipes:
    Tomatillo Habanero Salsa
    Avocado Mango Salsa

    The ingredients for Tomato Habanero Salsa on a wooden surface.

    Ingredients

    • Habaneros
    • Tomatoes
    • Onion
    • Garlic
    • Salt
    • 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.

    To properly handle this spicy pepper, check out the video on
    “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.

    The ingredients for tomato habanero salsa roasting on a griddle.

    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.

    Habanero peppers on a cutting board with the seeds removed.

    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.

    Mexican Salsa Recipes
    Salsa de Aguacate
    Salsa Borracha
    Chile Cascabel Salsa

    A collage showing the salsa ingredients in a blender.

    • 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.

    A blue bowl of tomato habanero salsa surrounded by chips.

    What to Serve with It


    • Pickled Jalapeno Tamales
    • Pollo Pibil
    • Milanesa de Res

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

    Hand holding a chip with salsa over the salsa bowl.

    Tomato Habanero Salsa

    This Tomato Habanero Salsa is bold and spicy. It’s deliciously hot and zesty in all the right ways. Ready in just a few minutes and pairs well with chicken, fish, and more!
    5 from 8 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 1 cup
    Calories: 96kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 habanero peppers
    • 3 tomatoes
    • 1 garlic clove
    • 1/4 onion
    • 1 tspn salt
    • 2 tbsp apple cider vinegar

    Instructions

    • 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.

    Video

    Notes

    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:
    • For a mild Tomato Habanero Salsa, use 1 habanero chile. OR, use an additional tomato.
    • For a HOT, FIERY salsa, add 3-4 habaneros.

    Nutrition

    Calories: 96kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 411mg | Potassium: 979mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3264IU | Vitamin C: 82mg | Calcium: 37mg | Iron: 1mg
    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. Katie

      April 20, 2020 at 4:00 pm

      5 stars
      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!

      Reply
      • Maggie U

        July 16, 2020 at 3:35 pm

        Ouch! It’s spicy but delicious

        Reply
    2. Daynia

      April 20, 2020 at 5:02 pm

      I am excited for my upcoming taco night with the family. I will definitely feature this recipe. Stay safe!

      Reply
      • Maggie U

        July 16, 2020 at 3:34 pm

        Taco night’s are the best! Glad you liked it

        Reply
    3. Megan

      April 21, 2020 at 7:50 am

      Love spicy salsa! this is one for the recipe books for sure! YUM!

      Reply
      • Maggie U

        July 16, 2020 at 3:34 pm

        This salsa is everything! Hope you try it

        Reply
    4. Eva

      April 21, 2020 at 11:48 am

      5 stars
      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.

      Reply
      • Maggie U

        July 16, 2020 at 3:33 pm

        Hopefully you give this recipe a try, you won’t regret it!

        Reply
    5. Kelly Anthony

      April 21, 2020 at 12:54 pm

      5 stars
      We love spicy at our house and this tomato habanero salsa looks like the perfect amount of heat.

      Reply
      • Maggie Unzueta

        April 26, 2020 at 3:03 pm

        Yes! You’re going to really enjoy this recipe then. 🙂

        Reply
    6. Paula Montenegro

      April 24, 2020 at 5:26 am

      5 stars
      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!

      Reply
      • Maggie Unzueta

        April 26, 2020 at 3:02 pm

        Thank you! Yes. Try it with chiles in adobo.

        Reply
    7. Marisa F. Stewart

      April 25, 2020 at 11:01 am

      5 stars
      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.

      Reply
      • Maggie Unzueta

        April 26, 2020 at 3:01 pm

        You’re going to love this one! Super yummy.

        Reply
    8. Leslie

      April 25, 2020 at 4:45 pm

      This is such a great, classic, salsa recipe to have on hand! Everyone needs a good salsa recipe!

      Reply
      • Maggie U

        July 14, 2020 at 12:04 pm

        Right? So easy and delicious

        Reply
    9. Loreto and Nicoletta Nardelli

      April 25, 2020 at 10:48 pm

      5 stars
      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!

      Reply
      • Maggie Unzueta

        April 26, 2020 at 12:49 pm

        Thank you. Hope you try it!

        Reply
    10. Sam | Ahead of Thyme

      April 26, 2020 at 11:45 pm

      Yum, this salsa looks so good and SO easy to make! I do like a little spice, so this sounds just perfect for me!

      Reply
      • Maggie U

        July 14, 2020 at 11:57 am

        It’s really tasty! Glad you liked it.

        Reply
    11. Aline

      April 27, 2020 at 10:24 am

      5 stars
      Such a good salsa to have every week to go with out Mexican meals!! Yes!!

      Reply
      • Maggie U

        July 14, 2020 at 11:56 am

        I couldn’t agree more with you! Glad you liked it.

        Reply
    12. AnnaMarie Velarde

      May 24, 2020 at 9:04 pm

      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.

      Reply
      • Maggie U

        July 8, 2020 at 3:10 pm

        That’s a really nice touch, adding cilantro!

        Reply
    13. Mayra Rebolledo

      April 28, 2021 at 9:25 am

      Hi! Are you supposed to peel the skin off the tomatoes?

      Reply
      • Maggie Unzueta

        May 3, 2021 at 11:09 am

        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.

        Reply

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