Salsa Habanera
If you like your salsa hot, this is the one for you, a fiery red tomato habanero sauce like they make in the Yucatán. Habanero chiles have a fruity taste and are very hot, not for the faint of heart. A little goes a long, long way.
How to Make
Gather your ingredients. You need 3 very ripe tomatoes (about 1 lb.), 1/2 white onion, 2 habanero chiles (peppers), 1 clove of garlic, 1tsp. apple cider vinegar, and 3 tbsp. oil.
Remove the stems from the tomatoes and chiles and quarter the tomatoes and onion.
Preheat 1 tbsp. oil to medium hot. Cook the tomatoes, onion, chile and garlic until they start to brown, about 10 minutes.
Blend with the salt, vinegar.
You’re salsa before being cooked. It’s starting to look good. The next step is “seasoning.”
Fry the Salsa. This is an important step. Heat 2 tbsp. of oil to hot. Once the oil is hot, pour the blended salsa into the hot oil. This is called “seasoning” the salsa and it adds depth of flavor.
Reduce the heat and simmer for 20 minutes. During this time the salsa will darken in color, slightly thicken and take on a more intense flavor. It’s now ready to serve.
Looks good, doesn’t it?
Habanero Salsa Recipe
Ingredients
- 3 very ripe tomatoes about 1 lb.
- 2 habanero chiles
- 1/2 white onion
- 1 clove garlic
- 1 tbsp apple cider vinegar
- 1 tsp salt + to taste
- 3 tbsp cooking oil
Instructions
- Remove the stems from the tomatoes and chiles and quarter the tomatoes and onion.
- Preheat 1 tbsp. oil to medium hot. Cook the tomatoes, onion, chile and garlic until they start to brown, about 10 minutes.
- Blend the browned tomatoes, onions and garlic with the salt, vinegar.
- Heat 2 tbsp. of oil to hot. Once the oil is hot, pour the blended salsa into the hot oil to "season" it.
- Reduce the heat to low and simmer for 20 minutes to thicken and intensify the flavor.
Ivan Yoder says
I have made this twice now and I love it! Thank you for giving a SIMPLE recipe that is delicious. A lot of recipes require 48 ingredients most of which you have never heard of. This was classic, simple and I cant get enough of it!
Douglas Cullen says
Ivan, glad you have enjoyed the salsa. Cheers!
mjskitchen says
Hand me a bag of chips…I could easily eat a bowl of this in one sitting.
Connie says
This salsa is amazingly good, especially over fried potato, eggs and chorizo, maybe a few slices of peppers if you have any hanging around in the fridge.
Graham Dawson says
I used ONE habanero from my garden, tomatoes from a friends garden. I removed the seeds from the pepper. I’ll try it with two peppers next time. I can’t stop eating it! Wow, is this good!
Douglas Cullen says
Glad you liked it. It must be fantastic with homegrown peppers and tomatoes. I need to get some friends with gardens :) Cheers!
Graham Dawson says
So I did the one habanero above, next time I did 2, the next time 3 and that was what we wanted. HOT. I am making it again with my homegrown habaneros and homegrown heirloom tomatoes. We just can’t get enough of this. Thanks again for the idea!
Andy says
I added another pepper from my garden, I only had to buy garlic, my mouth is pleasantly on fire. Any other, yes I would recommend 2 but I love the heat. Great recipe
Mike viront says
I made this for the first time for our labor day cookout.Everyone loved it.It’s hot but not to hot.I cut out the vein and the seeds of 2 Hibernos that I grew this year.Can’t wait to make more.the taste is amazing.
Hans Christian Linnartz says
Excellent recipe! I used four habaneros and will probably add a ghost pepper next time, but I can take the heat and adore the flavors behind it. I also blended the peppers with about half the onions and tomatoes, but then threw in some cilantro and the rest of the tomatoes, garlic, and onions and chopped the remainder. This gave a salsa with a little more varied texture and the lovely taste of cilantro.
brent says
I have 2 questions, and hope you can reply in a short turnaround. I am going to make this for my students in the next 24 hrs.
First–why shouldn’t I char the veggies? In Mexican salsa making, what is the school of thought about salsa frita (like your recipe) vs. charred salsa? I’ve done them both but can’t determine why the variations are considered.
Two–If I double this, it would not be as simple as X2 your ingredients. would it?
Been to your MFJournal a few times and love it. Thanks for any reply.
Monica says
This is the best salsa I’ve ever made and probably the best salsa I’ve ever eaten. I used one habanero and the heat is perfect. I’m in love.
AP says
I’ve made this salsa a bunch of times over the last year. I was so excited when my local farmer’s market started selling habaneros. Most of my friends don’t care for super hot food, so I eliminate most of the seeds. It’s a hit every time.
Douglas Cullen says
That’s awesome! Glad the recipe has been a hit with your friends. Fresh habaneros have even more flavor. Cheers!
Aaron says
Can this recipe be canned and stored without refrigeration?
Douglas Cullen says
Aaron, It definitely needs to be refrigerated. I’m not sure if it can be canned safely. I have never done any canning so you’ll have to check with another resource for safe canning tips. Hope that helps. Provecho!
Douglas Cullen says
Aaron, you will need to check with a resource on safe canning to verify if it can be canned and then stored without refrigeration. I have never done any canning so I am not a good guide. Cheers!
Aaron says
Thank you for the response. How long woulda sealed jar be good for with refrigeration?
Ben says
Nice recipe! Do you think cilantro is out of place in this salsa?
Micky says
First time I made this and it was an instant HIT! I gave 2 batches away and now my friends are asking for more. I doubled the recipe and used 3 habaneros and it was just right for me. I didn’t want it too hot.
Thanks for the excellent recipe!
Robert Guillaume says
Great salsa, however I have to point out a discrepancy in ingredients list. The list at the top of the page calls for 1 teaspoon of vinegar, but the list at the bottom of the page calls for 1 TABLESPOON of vinegar. I have made it both ways but like it more with a tablespoon of vinegar. The amount of vinegar will definitely affect it’s shelf life when canning