This roasted habanero salsa recipe is packed with extra heat from the habanero and jalapeño peppers. If you like some heat added to your dishes than this is the salsa for you. Not only is it spicy but is packed with delicious flavor. It pairs well with grilled meats, tacos, or your favorite Mexican dish.
Why you'll love this recipe
If you like an easy salsa to make that is packed with so much flavor and heat than you'll love this recipe. The serving size is perfect to have in your refrigerator for a week. We're a big salsa lover family over here. Our go-to everyday salsas are salsa morita, salsa roja and this salsa verde. Whenever we want to switch things up and add more heat to our dishes this habanero salsa satisfies our spicy taste buds.
Habaneros vs Jalapeño heat level
Habaneros are really spicy. On the Scosville Heat scale habaneros range from 100,000 to 350,000 heat units, whereas jalapeños range from 2,500-8000 Scoville heat units, which means habaneros are really spicy.
What ingredient's you'll need
Habanero peppers - The main ingredient for this salsa for extra heat
Jalapeño - for extra spicy flavor. I like to remove the stems and seeds from the jalapeño to mellow down the spicy level.
Tomatoes - I use riped roma tomatoes
Garlic Clove - for the garlicky taste
Onion - sliced onions for some added flavor
Garlic salt - for flavoring
How to make this spicy roasted habanero salsa
Start by removing the stems from the peppers and then roasting the tomatoes, chili peppers and garlic. You can either use a skillet, broiler or open flame if you have a gas stove to roast.
Skillet/cast iron - Line cast iron with aluminum foil and roast in medium high heat. Add tomatoes, garlic, habaneros and jalapeño. Turning every two minutes with tongs until all sides are soft and skin is blackened.
Broiler/Oven- Line a cookie sheet and drizzle olive oil over tomatoes, garlic and peppers, and broil. After five minutes flip the tomatillos, peppers, and garlic for another five minutes, or until they soften and parts of the skin are blackened.
Stove open flame - place chiles and tomatoes over open flame using tongs. Turn frequently to prevent from burning until all sides are slightly blackened.
Roasting in the air fryer - Preheat the air-fryer to 400 degrees. Add the chiles and tomatoes in a single layer and roast for 6-9 minutes. Every air-fryer heats different, so check half way to make sure they are getting roasted. Remove from air-fryer once all sides are charred.
Step 2 - add the roasted peppers, tomatoes, garlic and onion to a blender or food processor and blend until smooth. If your salsa is a little thick add 1-2 tablespoons of water until you have reached desire consistency. If you find your salsa to be too spicy for your taste buds you can always add another tomato and blend. Stir in salt and transfer to a bowl or airtight container and enjoy!
Spicy level variations:
Mild flavor: remove all the seeds from the jalapeño and habanero peppers. Remove seeds with caution by using gloves or with a spoon. You do not want to touch your face after removing the seeds and membranes with your hands. The oils from the peppers will irritate your skin and you will feel a burning sensation. So, if possible use gloves, wash your hands really well and do not touch your face.
Medium hot – leave some of the seeds from the jalapeños and/or habaneros
Spicy- keep all the seeds in
Ways to enjoy this habanero salsa:
Storing suggestions
You can store this roasted habanero salsa in an airtight container or jar in the refrigerator for up to seven days and freeze in a freezer bag or air-tight container for up 3 months.
Roasted Habanero Salsa
Ingredients
- 2 Habanero
- 1 Jalapeno
- 3 Roma tomatoes
- 1 Garlic clove
- ¼ cup onion (sliced)
- ½ teaspoon garlic salt (more to taste)
Instructions
- Remove stems from the peppers. Roast habaneros, jalapeño., tomatoes, and garlic in cast iron/skillet with aluminum foil and roast in medium high heat. Turning every two minutes with tongs until all sides are soft and skin is slightly blackened.
- Add the roasted peppers, tomatoes, garlic and onion to a blender or food processor and blend until smooth. If your salsa is a little thick add 1-2 tablespoons of water until you have reached desire consistency.
- Stir in salt and transfer to a bowl or airtight container and enjoy!
Notes
Mild: remove all the seeds from the jalapeño and habanero peppers. Remove seeds with caution by using gloves or with a spoon. You do not want to touch your face after removing the seeds and membranes with your hands. The oils from the peppers will irritate your skin and you will feel a burning sensation. So, if possible use gloves, wash your hands really well and do not touch your face. Medium hot –leave some of the seeds from the jalapeños and/or habaneros Spicy- keep all the seeds in If the salsas is too spicy for your taste buds then add another tomato to mellow down the spicy level
Other salsas you might like
- Roasted Salsa Verde
- Roasted Creamy Poblano Salsa
- Salsa Molcajete
- Easy Restaurant Style Salsa
- Salsa roja
Anthony Caballero
This sounds good. I tweaked it a little. I tried it with 8 habaneros (without removing stems and seeds), and 2 Roma tomatoes. Came out just right!