Habanero Salsa
This homemade habanero salsa recipe is fiery in all the right ways, made with habanero peppers, tomatoes, onion, garlic, red wine vinegar, a bit of lime juice, and a few select seasonings. Break out the chips for some habanero heaven.
Salsa time, my friends! But not just ANY salsa. We’re making some super fresh, nicely spicy Homemade Habanero Salsa, and this particular recipe seriously ROCKS.
Why?
Because we have some delicious heat packing today. We just had a party for some friends and I made this habanero salsa for them, and it was definitely a hit. I DO have to apologize to some of the folks who aren’t used to the heat level of the wonderful habanero pepper.
They weren’t QUITE prepared for the amazing blooming heat that follows after several bites, but you know? That’s how chiliheads are created. That blooming heat is addictive, and soon you find yourself craving that wonderful warmth.
You Need This Habanero Salsa Recipe
Why? It really is rather addictive, but the beauty of it is in its simplicity. It’s SUPER easy to make, and for a slow cook like me, easy is awesome.
You’ll need maybe 10 minutes of prep time for chopping up a few ingredients, gathering things up, and about 20 minutes of cooking.
We’re doing 2 rounds of cooking, actually, the first to cook down the initial ingredients, and the second for simmering the processed salsa.
Let’s talk about how we make the salsa. Bust out the habaneros, my friends!
How to Make Habanero Salsa – Recipe
First, heat up a pan and cook down your chopped tomatoes, habanero peppers, onion and garlic in a bit of olive oil. It should only take about 5 minutes or so. Like this.
Next, scoop the mixture into a food processor or blender along with the vinegar, lime juice, salt and optional seasonings. Blend it until nice and smooth. If you prefer a chunkier salsa, just pulse it a few times to combine everything.
Next, heat the same pan back to low heat and add the remaining olive oil. Pour the salsa into the pan and let it simmer for 15 minutes to let the flavors develop.
Finally, cool it a bit and store it in the refrigerator in a covered container.
I think it is BEST served nicely chilled. You can leave it overnight to let the flavors develop even more.
Such a great salsa!
How to Serve Habanero Salsa
Pour your habanero salsa into a big bowl and serve it with a side of tortilla chips. That’s the no-brainer way. No better way!
Except it is ALSO great used as a sauce. Consider spooning it over grilled chicken or fish, or topping grilled sausages. Keep some around for super quick meal toppers.
That’s it, my friends! I hope you LOVE this salsa as much as I do. It’s TOTAL party food, so go throw a party just so you can serve this! Everyone will love you. Just wait and see.
Check out my other Salsa Recipes, too.
If you make this, take pics! Post it on social media. Just don’t forget to #ChiliPepperMadness so I can check it out. ROCK ON!! — Mike H.
This homemade habanero salsa recipe is fiery in all the right ways, made with habanero peppers, tomatoes, onion, garlic, red wine vinegar, a bit of lime juice, and a few select seasonings. Break out the chips for some habanero heaven.
- 2 tablespoons olive oil divided
- 1 pound tomatoes chopped
- 3 habanero peppers chopped
- 1 small white onion chopped
- 2 cloves garlic chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon lime juice
- Salt to taste
- OPTIONAL SEASONINGS: chopped cilantro Mexican oregano, dash of chili powder, pinch of cumin
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Heat a pan to medium heat and add 1 tablespoon olive oil. Add the chopped tomatoes, habaneros and onion. Cook them down, stirring a bit, about 5 minutes to soften.
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Add the garlic and stir. Cook another minute, until you can smell the awesome garlic.
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Scoop the contents into a blender or food processor along with the vinegar, lime juice, salt, and optional seasonings. Blend until smooth.
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Heat the same pan back to low heat and add the remaining olive oil. Pour the salsa into the pan and let it simmer for 15 minutes to let the flavors develop.
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Cool and store in the refrigerator, covered. It is best served chilled.
Makes about 1.5 cups
Heat Factor: HOT.
Habaneros have some good level heat. This is more of a blooming heat, so you may not notice until after a few bites.
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