Name: Tomato Habanero Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 habanero peppers; 3 tomatoes; 1 garlic clove; 1/4 onion; 1 tspn salt; 2 tbsp apple cider vinegar

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!

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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.

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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.

Table of Contents

1 Ingredients
2 How to Make It
3 Other Cooking Methods
4 How to Adjust the Heat
5 How Long Does It Last?
6 What to Serve with It
7 Hungry for More?
8 Tomato Habanero Salsa

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.

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.

To properly handle this spicy pepper, check out the video on
“how hot are habanero peppers.”

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

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!

Hungry for More?

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