This Tomato Habanero Salsa is bold and spicy. It's deliciously hot and wild in all the right ways. Ready in minutes and pair well with chicken, fish and more!
Tomato Habanero Salsa is what every spicy food lover needs. BONUS! It is 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 chips or top your taco with it. I can't think of this Mexican recipe enough. It literally disappears within hours every time I make it.
More Habanero Salsa Recipes: Tomatillo Habanero Salsa Avocado Mango Salsa
- Apple cider vinegar
Habaneros is some of the most spiciest pepper in the world. You can see that they rank at the top Scoville scale.
To handle this spicy pepper, check out the video for "How hot is habanero pepper."
Despite the heat, it is slightly fruity and brings good taste to almost any dish.
Try it on fish like Pescado al Ajillo or grilled chicken like Pollo Adobado. You will not be disappointed.
Here's how to do it
- Heat a baking dish. Roast habaneros first.
- Then fry the rest of the ingredients (except salt and vinegar).
- This will take a few minutes on each side.
Other cooking methods
In the oven: Put habaneros, tomatoes, onions and garlic on a cookie sheet. Coat everything with olive oil. Sprinkle with salt. Roast for 7 minutes under the broiler. Turn on the ingredients and shake for another 5 minutes.
Stove: Add the habaneros, tomatoes, onions and garlic to a medium stock. Cover with 6 cups of water. Cook for 5 minutes or until the tomatoes are soft. Discard the water.
How to adjust the heat
The heat is mainly located inside pepper and in the seeds. If you remove the seeds, the salsa is not so spicy.
- For a mild tomato Habanero Salsa, use 1 habanero chile without the seeds. OR use an extra tomato.
- For a warm, FIERY salsa, add 3-4 habaneros and do not remove the seeds.
Please note: This recipe is hot in spiciness. It is not so hot where it is inedible and you will only eat it in a challenge, but it is certainly not mild.
Mexican Salsa Recipes Salsa de Aguacate Salsa Borracha Chile Cascabel Salsa
- Put all the ingredients in a blender.
- Blend until smooth.
For a thinner salsa, pulse in a food processor instead of using a blender.
OR, try using a molcajete, a Mexican mortar, and bumps. This will produce thick, thick salsas like Tomato Molcajete Salsa and Molcajete Salsa Verde.
How long does it last?
The salsa lasts up to 7 days in the refrigerator. In the freezer, it can last up to 6 months if stored in a sealing bag with all air removed.
What to do with it
- Pickled Jalapeno Tamales
- Pollo Pibil
- Milanesa de Res
This Habanero Salsa tomato is better than anything else you get at a Mexican restaurant or in a pot in the store. Make extra. It will be gone before you know it!
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Tomato Habanero Salsa
This Tomato Habanero Salsa is bold and spicy. It's deliciously hot and wild in all the right ways. Ready in minutes and pair well with chicken, fish and more! Course: Starters Cuisine: Mexican Preparation time: 5 minutes Cooking time: 10 minutes Total time: 15 minutes Servings: 1 cup Calories: 96kcal
- 2 habanero peppers
- 3 tomatoes
- 1 garlic clove
- 1/4 onions
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- Heat a baking dish.
- Add the habaneros and char the skin.
- Add tomatoes, garlic and onions.
- Make sure the skin is black.
- Remove from the baking tray and place in blender.
- To the mixer, also add salt and apple cider vinegar.
- Blend until smooth.
- Serve and enjoy.
In the oven: Put habaneros, tomatoes, onions and garlic on a cookie sheet. Coat everything with olive oil. Sprinkle with salt. Roast for 7 minutes under the broiler. Turn on the ingredients and shake for another 5 minutes. Stove: Add the habaneros, tomatoes, onions and garlic to a medium stock. Cover with 6 cups of water. Cook for 5 minutes or until the tomatoes are soft. Discard the water. To adjust the heat:
- Use a habanero chile for a mild tomato Habanero Salsa. OR use an extra tomato.
- For a warm, FIERY salsa, add 3-4 habaneros.
Calories: 96kcal | Carbohydrates: 20 g | Protein: 4g | Fat: 1g | Saturated fat: 1 g | Sodium: 411 mg | Potassium: 979 mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3264IU | Vitamin C: 82 mg | Calcium: 37 mg | Iron: 1 mg