Habanero Salsa

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.

Tomato Habanero Salsa

How to Make

Ingredients:

A few simple ingredients make a great salsa.

  • 3 very ripe tomatoes (about 1 lb.)
  • 1/2 white onion
  • 2 habanero chiles (peppers)
  • 1 clove of garlic
  • 1tsp. apple cider vinegar
  • 3 tbsp. oil.
Ingredients Tomato Habanero Salsa

Remove the stems from the tomatoes and chiles and quarter the tomatoes and onion.

Chopped Ingredients Habanero Salsa

Preheat 1 tbsp. oil to medium-hot. Cook the tomatoes, onion, chile, and garlic until they start to brown, about 10 minutes.

Cooked Ingredients Habanero Salsa

Blend with the salt, vinegar.

Habanero Salsa Ingredients in Blender

You’re salsa before being cooked. It’s starting to look good. The next step is “seasoning.”

Blended Salsa Ingredients

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.

Seasoning Habanero Salsa

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.

Reducing the Salsa

Looks good, doesn’t it?

Yucatán Style Habanero Salsa
Tomato Habanero Salsa
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4.56 from 27 votes

Habanero Salsa Recipe

Yucatán style tomato habanero hot sauce recipe. Habanero chiles have a fruity taste and are very hot, not for the faint of heart. If you like it hot, this is the salsa for you.
Course Salsa
Cuisine Mexican
Keyword Habanero Salsa Recipe, How to Make Habanero Salsa, Salsa Habanera
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 61kcal
Author Douglas Cullen

Ingredients

  • 3 very ripe tomatoes about 1 lb.
  • 2 habanero chiles
  • 1/2 white onion
  • clove garlic
  • 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.

Notes

Reducing the Heat
You can reduce the heat by only using 1 habanero chile. You can also remove the stems and seeds which will reduce the heat even more.
A Word of Caution
Habanero chiles are very hot. If you touch your mouth or eyes after handling them it will burn. Wash your hands thoroughly after working with chiles. Wearing gloves will help you avoid an uncomfortable situation.

Nutrition

Serving: 1/4 cup | Calories: 61kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Sodium: 6mg | Sugar: 2g

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31 comments… add one
  • Ivan Yoder

    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!

  • Hand me a bag of chips…I could easily eat a bowl of this in one sitting.

  • Connie

    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

    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!

    • Glad you liked it. It must be fantastic with homegrown peppers and tomatoes. I need to get some friends with gardens :) Cheers!

      • Graham Dawson

        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

    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

    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

    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

    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

    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

    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.

    • That’s awesome! Glad the recipe has been a hit with your friends. Fresh habaneros have even more flavor. Cheers!

  • Aaron

    Can this recipe be canned and stored without refrigeration?

    • 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!

    • 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

        Thank you for the response. How long woulda sealed jar be good for with refrigeration?

    • opie

      I was wondering the same thing, I am going to try canning it with a touch of lemon juice in it, and doing a hot water bath to seal the jars.

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