Habanero Salsa Recipe
Habanero salsa lovers, this one’s for you! Bold flavor and real heat come together in one simple, spicy recipe.
Servings: 8 servings
Calories: 45kcal
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!
Video
Notes
Why olive oil?
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.
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.
Nutrition
Serving: 6tablespoons | Calories: 45kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 293mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 0.2mg
