Roasted Habanero Salsa Recipe (Taqueria-Style)

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Roasted Habanero Salsa Recipe (Taqueria-Style)

This Roasted Habanero Salsa is an authentic, taqueria-style recipe with a smoky heat and smooth texture. It's perfect for tacos, flautas, tortas, and more.

Total Time20

Course: Main Course, Side Dish

Cuisine: Mexican

Servings: cup

Author: Stella Navarro-Kim

Equipment

1 blender

Ingredients

5 habanero peppers
1 roma tomato
¼ small white onion
2 garlic cloves
2 tbsp oil
1 tsp salt
¼ cup water

Optional

1 lime wedge

Instructions

Remove the stems from the habanero peppers. Slice the onion and quarter the roma tomato.
*Habanero peppers are very spicy. Remove the seeds and membrane to make it less spicy.
Heat oil in a skillet over medium-high heat. Add the habaneros and blister until lightly charred all over.
Add the onion, garlic, tomato, and a pinch of salt. Cook until softened and browned, about 2 minutes.
Add the water, cover, reduce heat to medium-low, and simmer for 8 minutes. In the last 2 minutes, uncover and increase heat to medium to help the liquid reduce slightly.
Let cool slightly, then transfer to a blender with a pinch of salt. Blend until smooth.
*Optional: slowly stream in 1 tbsp oil while blending for extra richness and a slightly smoother finish.
Finish with lime juice, if desired, for brightness and a slightly longer shelf life. Adjust salt to taste. Serve right away or keep chilled in the fridge for up to 1 week.

Notes

For a milder version, reduce the number of habaneros or remove seeds and inner membranes before cooking.
Best flavor develops after resting for a few hours, once the roasted and cooked flavors have fully melded.
Keeps in the fridge for 5-7 days. Freeze for up to 3 months.

Nutrition