Habanero Salsa Recipe - Allrecipes.com
Habanero Salsa Recipe
  • READY IN ABOUT hrs

Habanero Salsa

Recipe by  

"This is a variation of regular fresh salsa with the addition of a habanero pepper. This salsa is not for lightweights."

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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings

Directions

  1. Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
  2. Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
  3. Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 10 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2007

Very nice. I drained the tomatoes and only used 5 cans instead of 7. It was still a bit runny, but I added some extra cilantro and onions to thicken it up a bit. I also put 3 habernero peppers and 3 smoked jalepeno peppers into it. Seeds included. It had a nice slow burn, but wasn't over the edge. I will definitely make it again, but will puree fewer of the tomatoes and drain off all the juice on every source. SD

 
Most Helpful Critical Review
Mar 25, 2009

I used only fresh ingredients. I used 2-3 big tomatoes, 4 thai or 5 serrano fresh peppers instead of the can of green peppers, and did not use sugar. If I need a sweet salsa I would substitute sugar for half a pureed mango.

 

28 Ratings

Dec 21, 2007

Very great salsa--my favorite to make homemade. The first time I made this was for an open house party. I used chili peppers instead of jalapenos (on accident) and it was very good and about medium level spicy...no one believed habanero was in there (only slight slow burn)! Several people wanted the recipe. The second time I made this today, I cut the recipe in half and I used some of my grandpa's garden tomatoes (that had been peeled, diced and frozen) and used a kitchen scale to weigh the right amount. I still used a whole habanero, 1 jalapeno, and one small chili and it was hot! My husband loves it even more now, and I'm going to give a little to my grandpa for Christmas too (he likes spicy as well)! This recipe is great and I highly recommend it to anyone who likes hot or medium salsa, as it can be either depending on what peppers and how much habanero you use relative to the scale.

 
Jul 24, 2006

Very good salsa with a lot of flavor and some nice heat. Easy to make also. Thanks so much!

 
Nov 05, 2007

Very good salsa. Even better if made with roasted tomatillos. Wear Gloves when handling the habaneros! They're fiery little devils and the burn on your skin is far worse than it is in your mouth if you're not careful!

 
Nov 30, 2008

I used ONE large can of tomatoes, 1 and a half limes, one onion, and two jalapenos, plus everything else. Like the punch. The acidity in the tomatoes mellows the peppers over a few days. Guests LOVED it. Makes a lot less, but a very strong salsa.

 
Jun 02, 2009

I've been making this for years. The only thing I do different is add a few pickled jalepenos to the mix and if I can't find whole stewed tomatoes in tomatoe sauce, I drain of the excess liquid in a collander before mixing the other ingredients with the tomatoes. try this, you can't go wrong. wonderful and fresh tasting!!

 
Sep 15, 2007

This is the first salsa recipe I tried to make myself. It was outstanding. One tip: Use SpoilerDave's suggestions. They are very helpful.

 

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Nutrition

  • Calories
  • 11 kcal
  • < 1%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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