This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Wear gloves when handling the habanero peppers, as they can irritate the skin. Seriously! You don’t want to get the oils into your hands and touch your eyes by mistake an hour later (ask me how I know!) Use a sharp knife to cut the peppers. A dull knife will crush the pepper and release i’s oils that can go into eyes and skin, causing irritation. Add a touch of honey or sugar to mellow out the spiciness.
🍴Storage and reheating suggestions
Store habanero salsa in an airtight container in the fridge for up to a week. You can also freeze it for 2 months. The texture might change slightly after thawing, but the flavors stay strong. It’s great for cooking or using in marinades later.
No-fail recipe. You only need a few ingredients and a food processor to make this salsa. Punch of flavor. The combination of flavors from spicy habanero, smoky cumin, and tangy tomatoes gives this a burst of flavor. Perfect for dipping tortilla chips, nachos, burritos, wraps, and more.
If you’re not a fan of punchy heat, check out my mango salsa or guacamole salsa for a milder recipe instead! If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
