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Smokey Habanero Salsa

Updated: Aug 14, 2019

If I've discovered one thing about Texas so far it's that they sure do love their salsa here! Fresh salsas abound at the local farmers market. Grocery stores carry a wide variety of them that have been locally grown and prepared. One of the nearby churches even gave us a homemade salsa in our welcome bag!

So, I decided to make my own. It's official. I'm a true Texan.

This salsa is so delicious! Don't let the habaneros scare you has a great kick but it isn't too spicy, promise. The smokiness of the roasted tomatoes and the charred jalapeno in addition to the touch of sugar rounds out the flavor for a perfection that will have you coming back for more.

We've been eating this on eggs in the morning, tacos, veggies, chips... you name it!

If you like your salsa on the milder side (well, as mild as you can get with habaneros) use one habanero pepper instead of two. If you plan on cutting back on the habaneros, I would also add slightly less canned tomatoes.


2 habanero peppers

1 jalapeno pepper

2 cloves garlic

1 small onion

1 1/2 teaspoons salt

1 teaspoon sugar (preferably date sugar or coconut sugar to keep it healthy)

Juice of 2 limes

2 tablespoons cilantro

1 28oz can fire roasted tomatoes


1. Roast jalapeno over an open flame by lighting stove burner to medium low and placing it directly on top. Turn often until jalapeno is charred. Set aside to cool.

2. Remove habanero seeds and add both peppers to food processor along with roughly chopped onion, jalapeno, garlic, salt, and sugar. Blend until thouroughly chopped and mixed.

3. Place mixture in a large bowl and add in cilantro and lime juice.

4. Pour canned tomatoes into processor and blend until slightly chunky.

5. Mix tomatoes into pepper mix and pour into jar.

I like to let it sit in the refrigerator for at least a few hours to allow the flavors to properly blend.

As always, keep this clean by buying organic and farm fresh ingredients as much as possible.


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