Habanero Salsa

Course: Dips

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: cup

Calories: 251kcal

Author: Shruthi Baskaran-Makanju

This habanero salsa brings bold, smoky heat with roasted veggies and fresh lime. Perfect for tacos, chips, or whenever I need a fiery kick!

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Equipment

1 Food Processor or Blender

Ingredients

3 Habanero peppers stems removed
3 tomatoes diced
½ red onion diced
2 cloves garlic minced
¼ cup fresh cilantro chopped
¼ cup lime juice
½ teaspoon salt
¼ teaspoon cumin optional
1 tablespoon olive oil extra virgin

Instructions

Handle the habanero peppers with care, using gloves if necessary. Remove the stems and roughly chop the peppers. If you prefer less heat, remove the seeds.
In a blender or food processor, add the habanero peppers, tomatoes, red onion, garlic, cilantro, lime juice, salt, cumin and olive oil.
Pulse the mixture until it reaches your desired consistency, whether chunky or smooth.
Taste the salsa and adjust the salt and lime juice if needed.
Transfer the salsa to a bowl, cover, and let it chill in the refrigerator for at least 30 minutes before serving.

Notes

Handling Habanero peppers: This is a very spicy salsa. If you want to reduce the heat level, carefully cut the pepper open and remove the seeds and white membranes inside.

Wear Gloves: The oils in the peppers can cause a burning sensation on your skin and are difficult to wash off. If you don't have gloves, you can use plastic bags over your hands.

Avoid Touching Your Face: Be very careful not to touch your face, especially your eyes, nose, or mouth, while handling habaneros. The oils can cause intense irritation and burning.

Use a Sharp Knife: Use a sharp knife to cut the peppers. A dull knife will crush the pepper and release i’s oils that can go into eyes and skin, causing irritation.

Nutrition