Easy Habanero Salsa with Real Heat and Flavor
My habanero salsa recipe is perfect if you’re craving something with serious heat and a bold, smoky flavor! It’s vibrant and easy to make with just a few fresh ingredients you might already have around. Perfect for taco night or just about any day you’re in the mood for a spicy dip!
A Note From Kristen
This salsa never lasts long in my house! The heat hits you fast, but there’s also a bit of sweetness and tang under that initial kick that makes it so enjoyable over tacos, chips, or anything needing a spicy upgrade. If you’re into salsas that are both fiery and flavorful, you’ll want to bookmark this recipe. Enjoy!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Roasted Habanero Salsa
01
ROAST
Heat a dry skillet over medium-high. Add the habaneros, tomatoes, onion, and unpeeled garlic. Roast for about 10 minutes, turning occasionally, until they’re softened and charred in spots.
02
COMBINE
Let the ingredients cool slightly, then peel the garlic and discard the skins. Add everything to a blender or food processor along with the vinegar, lime juice, coriander, sea salt, and olive oil.
03
BLEND
Blend until mostly smooth, keeping a bit of texture. If the salsa is too thick, add cold water a tablespoon at a time, adjusting based on the water content of your tomatoes.
04
SERVE
Enjoy!
Serving Ideas
- As a topping for dishes like avocado toast, nachos, shredded tofu tacos, burritos, and grain bowls.
- As a dip for tortilla chips, sweet potato slices, polenta fries, or veggie sticks like cucumbers, carrots, or celery.
- Serve with quesadillas, veggie chili, falafel, or even pizza.
Expert Tips
- Don’t skip the roasting part as this enhances the salsa’s complexity and gives it a smoky note.
- Avoid touching your face and eyes after handling the habaneros, as they might sting! Wear gloves if possible.
- The spicy compounds in habaneros that create heat are concentrated in the white piths, which are the membranes where the seeds attach. Remove some to adjust the spice level if needed.
- Avoid overblending the salsa so it won’t end up foamy or watery. Instead, pulse the blender in short bursts to keep a satisfying texture.
More Delicious Salsa Recipes You Might Enjoy
Habanero Salsa Recipe
Ingredients
- 4 fresh habanero peppers stems removed
- 2 medium-sized Roma tomatoes halved
- 1 white onion quartered
- 4 garlic cloves unpeeled
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice fresh or bottled
- ¼ teaspoon ground coriander
- 1 teaspoon sea salt
- 1-2 tablespoons cold water optional, for consistency
- 1 tablespoon extra virgin olive oil
Instructions
- Heat a dry skillet over medium-high heat. Add the habaneros, tomatoes, onion, and garlic (in their skins). Roast, turning occasionally, until charred in spots and softened (about 10 minutes).
- Let cool slightly. Peel the garlic and discard the skins.
- In a blender or food processor, combine the roasted ingredients with the vinegar, lime juice, coriander, sea salt, and olive oil. Blend until mostly smooth with a bit of texture. Add cold water 1 tablespoon at a time if the salsa is too thick for your liking (this largely depends on how much water content is in the tomatoes used!).
- Adjust the salt or lime juice to taste.
- Let chill for 30 minutes if possible for the best results. It helps deepen the flavor and also takes the edge off the heat.
- Serve and enjoy!
Notes
A tablespoon of olive oil adds just enough richness to smooth out the heat from the habaneros. It also gives the salsa a silkier texture and helps all the flavors blend together nicely. Why ground coriander?
Coriander adds a subtle citrusy, floral note that lifts the entire salsa. It enhances the lime and balances the fire without taking away from the bold pepper flavor. Storage Store any leftover spicy habanero salsa in an airtight container. It will keep in the refrigerator for up to 6 days. If you can’t finish it within a week, store the salsa in small portions in silicone trays or freezer-safe bags. Keep them in the freezer for up to 3 months.