This made from scratch habanero salsa brings the heat. Its fresh, easy, and takes only 15 minutes. Naturally vegan and gluten-free.
I’m back with another mouth watering salsa.
I’ve written about the deliciousness, ease, and superiority of homemade salsa before, so I’ll spare you this time and keep it short.
Of all the salsa recipes I’ve shared thus far, this one has got to be the easiest. It pretty much can’t get any simpler. Boil the tomatoes and habaneros, blend it up, then stir in the onions. SO simple!!!
There are no excuses not to make this salsa. NONE. Unless you don’t like heat.
Speaking of heat, this salsa packs the perfect amount. It’s definitely spicy, but not overbearing, which makes it great with chips or slathered on your favorite Mexican dish.
It’s got a bit of apple cider vinegar for acidities sake, a touch of salt, and some diced white onion for crunch. That’s it. Go on and try it. You know you wanna.
So what do you need to make this salsa?
- Roma tomatoes: Approximately four tomatoes.
- Habanero peppers: This recipe calls for two habanero peppers which results in a spicy, yet not overbearing salsa. Feel free to add additional peppers if you wish to amp up the heat even more.
- Apple cider vinegar
- White onion
How do you make habanero salsa?
Begin by placing the tomatoes and habanero peppers in a medium pot. Cover with water and bring to a boil. Continue boiling for 10 minutes.
Remove the tomatoes from the water, peel off the skins, and transfer them to a blender or food processor. Add the habanero peppers, garlic, apple cider vinegar, and salt.
Then pulse until smooth.
Transfer the salsa to a bowl or jar and stir in the diced white onion. Serve warm or refrigerate for later use.
How to store
Refrigerate in an airtight container for up to one week.
More quick and easy homemade salsa recipes:
- Chile de Árbol Salsa: This rich and spicy five-ingredient chile de árbol salsa is so easy to make and takes only 20 minutes. Great for dipping chips or to top your favorite tacos. Naturally vegan and gluten-free.
- Roasted Pineapple Habanero Salsa: Simple and fresh roasted pineapple habanero salsa that takes just 15 minutes to make. Spicy with a touch of sweetness.
- Roasted Salsa Verdé: This roasted salsa verdé combines tomatillos, onions, garlic, and cilantro with three different peppers; including jalapeno, poblano, and Serrano. It’s got just the right amount of heat, is easy to prepare, and is ready to go in just 20 minutes. Naturally vegan and gluten-free.
If you make this habanero salsa I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 1 pound Roma tomatoes, approximately four tomatoes
- 2 habanero peppers, destemmed
- 1 clove garlic, peeled
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 3 tablespoons diced white onion
- Place tomatoes and habaneros in a medium pot and cover with water.
- Bring to a boil and continue boiling for 10 minutes.
- Remove the tomatoes from the water, peel off skins, and transfer to a blender or food processor.
- Add habaneros, garlic, apple cider vinegar, and salt. Pulse until smooth.
- Transfer to a bowl or jar and stir in onion. Serve warm or refrigerated for later use.
Storage: Refrigerate in an airtight container for up to one week.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 11Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 35mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
he nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc