• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
×

You are here: Home » Salsas

Habanero Tomatillo Salsa

Published: Aug 18, 2016 · Updated: Aug 12, 2018 by Mely Martínez

JUMP TO RECIPE

Habaneros and tomatillos come together in this recipe to make a remarkably wholesome salsa; the tomatillos cool down the spiciness of the habaneros and add a little bit of sharpness to the flavor of the salsa. This recipe has only two main ingredients, but you can play around with it and add your own personal touch.

Habanero Tomatillo Salsa

“Post sponsored by Mirum Shopper. Opinions are 100% my own.” #PruebaElSaborDeKnorr

Habanero tomatillo salsa recipe | Mexican Recipes

Salsas are a very common part of our everyday cooking. They’re so commonplace, in fact, that it can be hard to have a meal in Mexico without one. You might start your day off with some eggs covered in salsa, or a salsa mixed in with scrambled eggs. If you don’t have breakfast, maybe you’ll have a late brunch of tacos topped with salsa.

And then for your midday meal, you’ll enjoy a plate with rice and a dish cooked in some sort of other salsa! Whether it’s made with fresh or dried peppers, we can’t avoid having around a good salsa.

Habanero tomatillo salsa recipe | Mexican Recipes | step by step instructions with photos of the process.

But don’t get me wrong, not all salsas are spicy, some are just made out of tomatoes, onion, and garlic, or use very mild peppers. In addition to that, not all of our food is some sort of spicy stew, just check out the recipe section on this blog to get an idea of our vast gastronomy.

How to make Habanero Tomatillo Salsa

JUMP TO FULL INSTRUCTIONS

Habanero tomatillo salsa recipe | Ingredients

DIRECTIONS:

Habanero tomatillo salsa recipe | step by step instructions
  • Remove husk from tomatillos and wash them under running water to get rid of any sticky residue they might have. (Please check the ingredients list below)
  • Place them in a saucepan with 3 cups water along with the habanero peppers.
  • Cook at medium heat for about 10-12 minutes, until the tomatillos and peppers are soft and cooked.
  • Let them cool for a few minutes and then place in your blender or food processor. Process for a few seconds until it has a chunky texture. (Add a couple of tablespoons of the cooking water to the blender only if needed). Pour into a serving bowl and season with salt. Enjoy!
Habanero tomatillo salsa recipe | Authentic Mexican Recipes

This is an excellent salsa to serve with grilled chicken, fish, or steaks. And don’t forget to pair it with a good creamy guacamole, like the one pictured below. It has become my new favorite.

Creamy guacamole

Thank you, Knorr® and Mirum Shopper for selecting me one more time as your Brand Ambassador!  Check ours for future events at your local  Walmart.
Between now and August 31, select Walmarts in Los Angeles, Dallas, Houston, San Antonio, Phoenix, and Miami will have special in-store events to celebrate the back-to-school season.

Leave a comment and share your experience with the recipe.

If you are on Pinterest, check our boards with hundreds of delicious ideas I'm pinning for you!

More recipes:
Pan Scrambled Eggs with Poblano Peppers and Green Salsa
Piquin Pepper Salsa

Habanero tomatillo salsa

Mely Martínez
Habaneros and tomatillos come together in this recipe to make a remarkably wholesome salsa; the tomatillos cool down the spiciness of the habaneros and add a little bit of sharpness to the flavor of the salsa. This recipe has only two main ingredients.
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Course Salsas
Cuisine Mexican
Servings 12
Calories 2 kcal

Ingredients
  

  • 2 medium sized tomatillos husk removed
  • 2 habanero peppers stems removed
  • Salt to taste

Instructions
 

  • Remove husk from tomatillos and wash them under running water to get rid of any sticky residue they might have.
  • Place them in a saucepan with 3 cups water along with the habanero peppers.
  • Cook over medium heat for about 10-12 minutes, until the tomatillos and peppers are soft and cooked.
  • Let them cool for a few minutes and then place in your blender or food processor. Process for a few seconds until it has a chunky texture. (Add a couple of tablespoons of the cooking water to the blender only if needed). Pour into a serving bowl and season with salt. Enjoy!

Notes

  • This recipe only renders ¾ cups of salsa. As it is still a spicy salsa, you will only need a few drops to enjoy it. If you’re cooking for a big crowd, then double or triple the amount.
  • You can also add chopped onion and cilantro to this salsa just before serving.

Nutrition

Serving: 1tablespoonCalories: 2kcalPotassium: 20mgVitamin A: 20IUVitamin C: 3.1mgIron: 0.1mg
Tried this recipe?Let us know how it was!
  • Cod Crispy Fish Tacos [Pescadillas]
  • Fresh Salsa Roja- Raw Red Salsa
  • Chipotle Salsa Recipe
  • Chile de Arbol Salsa
« Easy Red Rice
Tostadas de la Siberia »

Reader Interactions

Comments

  1. Lily

    October 25, 2019 at 1:16 pm

    5 stars
    I love recipes with few ingredients where the flavors of each ingredient can shine. However, I was a little unsure of this recipe as it felt almost too simple. Well, I was a fool to doubt you! I am in love with this recipe and I put this salsa on just about everything. Thank you!!

    Reply
    • Mely Martínez

      October 26, 2019 at 6:07 pm

      Hello Lilly,
      I'm so glad to know you like it. Most salsas are simple. Provecho!

      Reply
  2. Mike

    September 13, 2018 at 11:24 am

    4 stars
    Can You use can tomatillos and if so does that change the recipe

    Reply
    • mmartinez

      September 13, 2018 at 11:48 am

      Hello Mike,
      If you don't find fresh tomatillos, you can use the ones sold in a can. It could slightly change in flavor since some brands add some sort of sugar and additives to preserve the tomatillos.

      Reply
  3. CaptMike Tracy

    June 13, 2017 at 3:27 pm

    5 stars
    Mely,
    On recipe you did not say to add water to pot to boil the Toms and habs. How much water and do you discard water? Thank you.

    Reply
    • mmartinez

      June 13, 2017 at 3:45 pm

      Hello Capt Tracy,

      Thank you, I added some extra notes to the directions. Usually, you do not need water when processing the salsa, but in case your tomatillos are not juicy, add a couple of tablespoons of the cooking water.

      Happy cooking! 🙂

      Reply
  4. Cristina

    August 19, 2016 at 5:26 pm

    5 stars
    Hi Mely I'm so glad to happen on this your page..so many authentic recipes!!!
    Is there a cookbook that I could buy? Would make a great Christmas gift...

    Reply
    • mmartinez

      August 22, 2016 at 3:35 pm

      Hello Cristina,
      Thank you for your kind comment. A cookbook is on my plans, but for personals reasons, it has been postponed. Thank you for asking, and for sure there will be a book and maybe more than one in the future. Stay tuned!

      Reply
  5. loves2spin

    August 18, 2016 at 9:58 pm

    Mely, I don't know if I told you, but out oldest grandson has been serving a mission for our Church in the Monterey, Mexico area. He's been there for nearly two years and will be home in a few weeks. His early emails led me to believe that he was eating salsa with everything!!

    Reply
    • mmartinez

      August 18, 2016 at 11:31 pm

      Hello Yolanda,

      Yes, we always have salsas in the fridge. But, not everything is spicy as some people believe. Happy to know about your grandson living close to Monterrey. We lived there for 6 years, and we loved the people (very hard working) and their food. As a matter of fact, today we are having a classic dish from that area. I will share the recipe next week. Now, you can surprise him with a lot of salsa recipes.

      Reply

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

Read more...

ORDER YOUR COPY NOW!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Taco Recipes

  • Taco Toppings
  • Ancho Pepper Shredded Beef for Tacos
  • Tacos Arabes Recipe
  • Papas con Chorizo

Salad Recipes

  • Raw Nopales Salad
  • Fresh Corn Salad with Purslane
  • Mexican Chicken Salad
  • Hearts Of Palm Salad

AS FEATURED IN:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2022 · MEXICO IN MY KITCHEN