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Roasted Corn-Habanero Salsa - in a bowl, ready to serve
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5 from 1 vote

Roasted Corn-Habanero Salsa - Recipe

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!
Prep Time5 hrs
Cook Time30 mins
Total Time5 hrs 30 mins
Course: Appetizer, Salsa
Cuisine: American
Keyword: corn, habanero, recipe, salsa, spicy
Servings: 8
Calories: 71kcal


  • 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


  • 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.


Heat Factor: Hot, though you can dial back the heat by coring out the habaneros, or by using milder peppers.


Calories: 71kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Sodium: 2mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 16mg | Calcium: 10mg | Iron: 0.3mg