This Roasted Tomato and Habanero Salsa recipe is so easy to make and loaded with flavor! It is the perfect alternative to traditional salsa and is great for chips, tacos, burritos and more. Make this spicy salsa recipe for your next party or Taco Tuesday, everyone will love it.
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Why You'll Love this Recipe
- Fresh ingredients. This homemade flavorful salsa recipe uses tomatoes and peppers and is so much better than storebought salsa.
- This recipe can be made quickly by using a food processor or blender to combine the ingredients.
- Customizable. You can easily adjust the heat of this recipe by using more or less spice.
Ingredients and Substitutions
- Tomatoes- I recommend beefsteak tomatoes, plum tomatoes or Roma tomatoes. Check out this article for the best tomatoes to use for every recipe.
- Bell peppers- red or green bell peppers will work for this recipe.
- Onion- I use a yellow onion in tomato habanero salsa but a sweet onion or red onion will also be great.
- Habanero peppers- these are tiny peppers but they are very spicy! If you can't find them, you can also use jalapeño peppers or serrano peppers.
- Cilantro- you need fresh cilantro however, you can use parsley if you don't like the taste of cilantro.
- Lime juice- use juice from fresh limes.
See the recipe card below for quantities and remaining ingredients.
Instructions
How to make the roasted habanero salsa recipe:
- Preheat oven to 500 degrees F and line a baking sheet with parchment paper.
- Prep the ingredients. Slice tomatoes and the other veggies in half.
- Roast in the oven until they are blistered and have charred skin.
- Blend in a blender or food processor until salsa has reached your desired consistency, pulse less for chunky salsa and more for a smoother salsa.
- Add to a large bowl and enjoy with your favorite tortilla chips!
FAQs
Remove the seeds from the tomatoes and squeeze out the extra liquid before blending. You can also squeeze the salsa through a cheesecloth after blending if you find there is too much liquid.
The spiciness of the salsa completely depends on your tastebuds and the heat level you can endure.
For a spicier salsa: use more habanero and keep the membranes intact when blending.
For a milder salsa: use a smaller pepper or just a ¼ of a habanero. You will also want to remove the seeds and the membranes.
Store leftovers in an airtight container in the fridge for up to a week.
I do not recommend freezing this recipe.
Serving
There are so many different ways to serve this salsa:
- Dip for tortilla chips
- Nacho topping
- Use leftover salsa for topping for my Cilantro Lime Chicken Tacos or Air Fryer Chicken Quesadillas
- Sauce for rice or burrito bowls
- Pairs well with fish or other seafood
- Add fresh mango to make a mango habanero salsa
Top Tips
Habanero peppers are very spicy. Avoid getting the juices on your skin or in your eyes. I recommend that you wear gloves when handling hot peppers and avoid touching your face.
Similar Recipes
🍳Recipe
Roasted Tomato and Habanero Salsa
Equipment
Ingredients
- 2 beefsteak or vine-ripened tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 habanero pepper
- 1 teaspoon olive oil
- ½ lime, juiced
- 2 garlic cloves
- ¼ cup cilantro
- salt and black pepper, to taste
Instructions
- Preheat oven to 500 degrees F and line a baking sheet with parchment paper.
- Cut tomatoes, peppers and onion in half, place on the baking sheet and drizzle with olive oil.
- Place baking sheet in the oven and roast for 15-20 minutes, until slightly charred.
- Allow the vegetables to cool to room temperature for about 10-15 minutes then add to a blender or food processor with remaining ingredients.
- Pulse a few times until salsa has reached desired consistency, pulse less for chunky salsa and more for a smoother salsa.
- Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Kiran says
Very well taste after all. Best part was smoky flavor. Goes well with chips, guacamole and beer. Finished eating in 2 days. Thanks Sarah
Sarah Holt says
Hi Kiran, you are very welcome! Very happy you enjoyed it
Heffy says
Works so nice with the olive oil drizzle ands to the Smokey roasted flavors maybe less garlic lol
Sarah Holt says
Hi Jeffrey, glad you enjoyed the salsa. Always feel free to adjust the garlic to your liking!