Go Back

Fresh Habanero Salsa

Fresh habanero salsa delivers serious flavor with a fruity citrus kick, ready in minutes and fully customizable to your heat preference.
Print Recipe Pin Recipe
Prep Time 12 minutes
Total Time 12 minutes
Servings: 8 servings
Course: Sauces and Condiments
Cuisine: Mexican
Calories: 22
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 to 5 fresh habanero peppers seeded and finely chopped
  • 1 pound fresh tomatoes diced (or one 14-ounce can diced tomatoes)
  • 1/4 cup fresh white onion minced
  • 1/4 cup fresh cilantro chopped
  • 3 cloves garlic minced very fine
  • Juice of 2 limes about 1/4 cup
  • 1/2 teaspoon sea salt plus more to taste
  • 1/4 teaspoon ground cumin optional
  • 1/4 teaspoon black pepper

Equipment

  • Sharp chef's knife
  • Cutting board
  • Medium mixing bowl
  • Wooden spoon or spatula
  • Lime juicer or hands
  • Measuring spoons
  • Measuring cups
  • Small food processor or blender (optional)

Method
 

  1. Cut the habanero peppers in half lengthwise and use a small spoon to remove seeds and membranes.
  2. Finely chop the seeded habaneros into uniform, pea-sized pieces.
  3. Dice the tomatoes into quarter-inch pieces, removing excess juice and seeds to prevent a watery salsa.
  4. Mince the garlic and onion as finely as possible until almost a paste.
  5. Combine chopped habaneros, tomatoes, onion, garlic, and cilantro in a medium mixing bowl and stir gently to mix.
  6. Squeeze the lime juice over the mixture and stir thoroughly to distribute the acid.
  7. Season with sea salt, black pepper, and ground cumin, then taste and adjust seasoning as needed.
  8. Cover the bowl and let the salsa rest at room temperature for at least 10 minutes before serving.

Notes

Store the salsa in an airtight container in the refrigerator for up to 7 days, stirring before serving.