A fiery habanero salsa recipe made with habanero peppers, jalapeno peppers and roasted corn. It's the perfect appetizer with both sweet and heat. Grab the chips!
Roasted corn brings a juicy sweetness that is like no other, perfectly matching the heat of the habanero peppers and depth of the outstanding jalapeno peppers. Cover the refrigerate overnight to allow the flavors to really mingle, then serve it up at your next bash.
Speaking of bashes, this is PERFECT for pretty much any game day or party situation. I suggest you bring this to the next event, then sit back and watch how many friends and admirers you achieve.
It's that good! Who doesn't love a good habanero salsa, right? With roasted corn!
Let's talk about how we make the recipe, shall we?
Ingredients Needed
To make this recipe, you'll need the following ingredients:
- 2 habanero peppers
- 3 jalapeno peppers
- 3 tomatillo peppers
- 1 large tomato
- 1 medium white onion
- 6 garlic cloves peeled
- Corn from 3 ears
- 1 tablespoon olive oil
- 3 tablespoons chopped cilantro
- Juice from 1 lime
- Salt to taste
How to Make Roasted Corn-Habanero Salsa - the Recipe Method
First, preheat oven to 425 degrees.
Next, remove the stems from your habaneros and jalapenos. Slice in half lengthwise. Place them onto a lightly oiled baking sheet skin sides up.
Peel and clean the tomatillos. Slice them in half lengthwise, then place them on the baking sheet skin side up.
Slice the tomato in half and place on baking sheet skin side up.
Add garlic to the baking sheet.
Peel onion and slice in half. Set on baking sheet.
Next, bake 15-20 minutes or until pepper skins begin to char.
Remove from heat.
Peel skins from tomatillos, tomato and jalapeno peppers.
Transfer all roasted ingredients to a food processor.
Heat a sauté pan to medium heat. Add the corn and pan roast until golden about 8-10 minutes. Transfer to food processor.
Toss in the cilantro, lime juice and salt, then process the whole thing until nice and smooth.
Finally, transfer your freshly made habanero salsa to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle, or overnight to a deeper flavor.
Recipe Notes
If you like your salsa more chunky, reserve some of the roasted corn before processing, then stir them back into the processed salsa.
I love it this way! I hope you enjoy it! Nice and spicy, my friends!
Try Some of My Other Popular Salsa Recipes
- Fresh Pineapple-Habanero Salsa
- Fresh Mango Salsa
- Mango-Habanero Hot Sauce
- Fresh Ghost Pepper Salsa
- Roasted Pineapple-Habanero Salsa
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Roasted Corn-Habanero Salsa - Recipe
Ingredients
- 2 habanero peppers
- 3 jalapeno peppers
- 3 tomatillo peppers
- 1 large tomato
- 1 medium white onion
- 6 garlic cloves peeled
- Corn from 3 ears
- 1 tablespoon olive oil
- 3 tablespoons chopped cilantro
- Juice from 1 lime
- Salt to taste
Instructions
- Preheat oven to 425 degrees.
- Remove the stems from habaneros and jalapenos. Slice in half lengthwise. Place on a lightly oiled baking sheet skin side up.
- Peel and clean the tomatillos. Slice in half lengthwise. Place on the baking sheet skin side up.
- Slice tomato in half and place on baking sheet skin side up.
- Add garlic to baking sheet.
- Peel onion and slice in half. Set on baking sheet.
- Bake 15-20 minutes or until pepper skins begin to char.
- Remove from heat.
- Peel skins from tomatillos, tomato and jalapeno peppers.
- Transfer all roasted ingredients to a food processor.
- Heat a sauté pan to medium heat.
- Add corn and pan roast until golden about 8-10 minutes.
- Transfer to food processor.
- To food processor add cilantro, lime juice and salt.
- Process until smooth.
- Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle, or overnight to a deeper flavor.
Notes
Nutrition Information
Barb lewis says
How long will this salsa keep in the fridge? We made it and love it but have a ton left over.
Mike Hultquist says
This should be good for about a week in the refrigerator, covered. Enjoy, Barb!
Mike Rohm says
This recipe is fantastic. I made it for a meal to share with friends and had several people demand their own bottle. I made a double batch the next time because I had to have some for myself. I roasted the corn on the grill, though.
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad to hear it, Mike! I appreciate it.