Habanero Tomato Salsa Recipe

Habanero Tomato Salsa

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!

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 make Habanero 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.

How to make Habanero Tomato Salsa

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!

4.88 from 8 votes

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Course: Salsas

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 16 Tablespoons

Calories: 9kcal

Author: Mely Martínez – Mexico in my Kitchen

Ingredients

• 2 plum tomatoes2 plum tomatoes
• 1 Habanero pepper*1 Habanero pepper*
• 1 small garlic clove1 small garlic clove
• 2 tablespoons chopped onion2 tablespoons chopped onion
• 1 tablespoon vegetable oil1 tablespoon vegetable oil
• Salt to tasteSalt 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: 1Tbsp | Calories: 9kcal | Potassium: 18mg | Vitamin A: 70IU | Vitamin C: 2.1mg | Calcium: 1mg

Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!

Recipe in spanish https://www.mexicoenmicocina.com/salsa-de-chile-habanero-y-jitomate/

Other recipes with Habanero pepper here on the blog are Chocolate habaneros Salsa, Creamy Habanero salsa, Habanero Tomatillo Salsa. 

For recipes in Spanish, check this link HERE.