Published: · Updated: by Mely Martínez
JUMP TO RECIPE
Although Habanero peppers rate high on the Scoville, you can still enjoy their flavor by making a mellower salsa using tomatoes, like in this Habanero Tomato Salsa. Habaneros have a unique flavor that deserves to be enjoyed – without feeling like you have a fire in your mouth!
Habanero Tomato Salsa Recipe
This is the very first salsa with Habaneros that I made many years ago when I was first introduced to them when I went to live in the south of Mexico. I remember that I didn’t know how hot they were, so I added 10 peppers to the salsa! That was certainly a lesson I’ll never forget. You can read more about that anecdote here.
This salsa is perfect to put on top of our Mexican “Antojitos”, like tostadas,sopes,crispy tacos, and the like. And since this salsa is fried, it will keep well in the fridge for at least 4 days.
How to makeHabanero Tomato Salsa
JUMP TO FULL INSTRUCTIONS
NOTES:
- This will be a little mild for some, so if you’d like it spicier, add an extra habanero pepper.
DIRECTIONS:
- Place the tomatoes and the habanero pepper in a small saucepan and cover with water.
- Gently simmer the tomatoes and pepper until they are soft and cooked, about 15 minutes at medium heat.
- Place the cooked tomato, habanero pepper (stem removed), garlic clove, and ½ cup of the cooking water into a blender. Process until you have a smooth sauce.
- Heat the oil over medium heat and add the onion. Cook the onion until it becomes transparent, about 2-3 minutes. Pour the blended sauce in and keep cooking for 6-8 minutes.
Season with salt and serve.
Other recipes with Habanero pepper here on the blog areChocolate habaneros Salsa,Creamy Habanero salsa,Habanero Tomatillo Salsa.
For recipes in Spanish, check this linkHERE.
📖 Recipe
Habanero Tomato Salsa
Mely Martínez
Although Habanero peppers rate high on the Scoville, you can still enjoy their flavor by making a mellower salsa using tomatoes, like this Habanero Tomato Salsa. Habaneros have a unique flavor that deserves to be enjoyed – without feeling like you have a fire in your mouth!
4.95 from 20 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Servings 16 Tablespoons
Calories 9 kcal
Ingredients
- 2 plum tomatoes
- 1 Habanero pepper*
- 1 small garlic clove
- 2 tablespoons chopped onion
- 1 tablespoon vegetable oil
- Salt to taste
Instructions
Place the tomatoes and the habanero pepper in a small saucepan and cover with water.
Gently simmer the tomatoes and pepper until they are soft and cooked, about 15 minutes at medium heat.
Place the cooked tomato, habanero pepper (stem removed), garlic clove, and ½ cup of the cooking water into a blender. Process until you have a smooth sauce.
Heat the oil over medium heat and add the onion. Cook the onion until it becomes transparent, about 2-3 minutes. Pour the blended sauce in and keep cooking for 6-8 minutes.
Season with salt and serve.
Notes
This will be a little mild for some, so if you’d like it spicier, add an extra habanero pepper.
Nutrition
Serving: 1tablespoonCalories: 9kcalPotassium: 18mgVitamin A: 70IUVitamin C: 2.1mgCalcium: 1mg
Tried this recipe?Let us know how it was!
More Salsas
- Chamoy Sauce
- Cod Crispy Fish Tacos [Pescadillas]
- Fresh Salsa Roja- Raw Red Salsa
- Chipotle Salsa Recipe
Reader Interactions
Comments
Erica Taylor
Can you do this and sub Tomatillos?
Reply
Mely Martínez
Hello erica,
Yes, you can use tomatillos instead of tomatoes.See AlsoThe Very Best Dessert RecipesReply
Erica Taylor
Thank you so much, been scrolling and reading your recipes and I must buy the cook book. I’m a white girl from Orange County now, but I grew up in La Puente, Ca and fell in love with Mexican food immediately. I think I’m a salsa connoisseur because I refuse to buy any store brand. That is not salsa, when I get Mexican food from any where, my order is simply to justify the amount of salsa I take. Because I always want left overs. I use it on everything, literally everything (except sweet food) salad, become soup because that’s my dressing. You may have saved me, because now I can make it on my own. Please keep sharing all your amazing recipes.
Much love and respect
Cathy
I need to try this. We grow habanero’s and scotch bonnet peppers and my husband makes different kinds of hot sauces. Being in the Caribbean a lot of hot sauces have curry in them, so this will be a nice change for me. I can sometimes find dried peppers here for some Mexican recipes, except they have only had fresh Poblano’s here once in 14 years, and I do love them. We tried to grow some, but no success.Reply
Pat
This is the best salsa I've ever tasted! It's nice to enjoy the habanero taste without overbearing heat. Do you have a recipe for canning with a water bath or pressure canning method?Reply
Mely Martínez
Hello Pat,
You know, we usually made our salsas fresh several times a year. Canning is something I'm not very familiar with. If you can this Habanero salsa, please let me know how did it go.Reply
Amber
I just made this and it's very good! Full of flavor, and with a strong spicy aftertaste.Reply
Linda A Marquez
All your recipes are authentic and delicious! Thank you so much for sharing your wonderful work with us.
Reply
Sandi
This is hands down the best salsa recipe I’ve found. Yay!Reply
mmartinez
Hi Sandra,
Thank you fro trying the recipe. I'm so glad you like it!Reply
Jamie
Looks delicious! I can’t wait to try this. Thanks!Reply
Annika
So looking forward to trying this recipe!
Reply
Mimi
So good to know about your blog!
Reply
Joy
I made this for the first time today. I like my salsa HOT so I doubled the amount of peppers. It was easy to make and is just hot enough!! Thank you!!Reply
Dillon Gondocs
I made this and it was deliciousReply
Leave a Reply & Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
