This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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
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.
“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
Salsa Borracha
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!
Hungry for More?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.
Tomato Habanero Salsa
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.
Notes
- For a mild Tomato Habanero Salsa, use 1 habanero chile. OR, use an additional tomato.
- For a HOT, FIERY salsa, add 3-4 habaneros.
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.
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 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!