Roasted Habanero Salsa
This easy habanero salsa recipe is fresh, flavorful, and packed with spicy habanero heat. Perfect with tortilla chips, tacos, nachos, and more!
Servings: 12 Servings
Calories: 14kcal
Equipment
Ingredients
- 4 large habanero peppers (or more)
- 1 lb Roma tomatoes
- 1 medium white onion
- 4 cloves garlic
- 2 tablespoon chopped cilantro
- ½ teaspoon sea salt
- 1 tablespoon red wine vinegar
Instructions
- Roast habaneros, tomatoes, quartered onion, and unpeeled garlic in a hot skillet. Once charred, add peppers, tomatoes, peeled onion, and peeled garlic to a blender or food processor.
- Add cilantro, salt, and vinegar, and pulse until you achieve the desired consistency, chunky or smooth. I prefer a smoother texture.
Video
Notes
- Don't skip charring the veggies; it really elevates this habanero salsa's flavor profile.
- If you don't have a high-speed blender, peel the tomatoes first.
- For less heat, use fewer habaneros or remove seeds and membranes.
- Store habanero salsa in an airtight container, like a mason jar, for up to a week.
Nutrition
Serving: 0.25cup | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 100mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 11mg | Calcium: 8mg | Iron: 0.2mg
