If you like spicy foods that make your mouth tingle this recipe is for you! This Charred Habanero salsa gets its heat from habanero chiles, one of the hottest peppers around. When combined with sweet pineapple, savory garlic, and onion, you’re in for a deliciously sweet and extremely hot treat.
A Shoutout to the Creator
I want to give a special thanks to my friend Consuelo Celis for sharing this salsa recipe with me. Without her guidance, I never would have thought to add pineapple to balance out the habanero heat. When preparing cochinita pibil at my place once, I told Consuelo I wanted to make a basic habanero salsa, she suggested charring the peppers and using pineapple instead of bitter orange. We immediately went to the store to grab pineapple so I could try out her genius recipe idea!
Ingredients for Hot & Sweet Salsa
Charring the ingredients is the secret to developing deep, complex flavors in this salsa. Here’s what you’ll need:
- 5 habanero chiles
- 3⁄4 fresh pineapple, sliced
- 1⁄2 head of garlic
- 1 medium onion, quartered
- Water if needed to blend
Serving Suggestions
This salsa packs some serious heat, so a little goes a long way. It’s fantastic served with tacos, grilled meats, ceviche, and more. For authentic Mexican flavors, pair it with cochinita pibil (slow roasted pork).
The combination of charred peppers, sweet pineapple, and savory aromatics makes this salsa highly addictive. I hope you enjoy this recipe as much as I do. Let me know if you try it!
Seriously Hot Charred Habanero Salsa (Salsa de Habanero Tatemada)
10
servings15
minutes20
minutesKeep the screen of your device on
Ingredients
5 5 habanero chiles
3/4 3/4 Fresh pineapple, sliced
1/2 1/2 Head of garlic
1 1 Medium onion, quartered
Salt and Pepper to taste
Water if needed to blend
Directions
- Char the habaneros, garlic, onion, and pineapple in a dry skillet or griddle until blackened and soft. This takes 5-10 minutes.
- Remove stems and seeds from habaneros. Peel the garlic cloves.
- Add charred ingredients to a blender. Purée until smooth, adding water if needed.
- Season to taste with salt and pepper.
Notes
- Habanero peppers are seriously hot and should be handled with care. I recommend that you use gloves to remove the seeds and stems from the peppers, and avoid touching your eyes or nose while manipulating the peppers.
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If you like this recipe, you can try some of my other mexican inspired dishes:
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