📝 About This Recipe
Hailing from the sun-drenched Yucatan Peninsula, this Salsa de Habanero is a masterclass in the balance between searing heat and vibrant acidity. By roasting the ingredients until blistered and caramelized, we transform the aggressive spice of the habanero into a complex, smoky sweetness. This artisanal salsa is not just a condiment; it is a bold celebration of Mayan flavors that elevates any dish it touches.
🥗 Ingredients
The Heat and Base
- 8-10 pieces Habanero peppers (stems removed, kept whole)
- 3 pieces Roma tomatoes (ripe and firm)
- 1/2 large White onion (cut into thick wedges)
- 4 pieces Garlic cloves (unpeeled for roasting)
Sweet and Acidic Balance
- 1 thick slice Fresh pineapple (about 1/2 inch thick)
- 1/4 cup Sour orange juice (or a mix of lime and orange juice)
- 1 tablespoon Apple cider vinegar (for bright preservation)
Seasoning and Aromatics
- 1.5 teaspoons Sea salt (adjust to taste)
- 1/2 teaspoon Dried Mexican oregano (crushed between palms)
- 1 tablespoon Vegetable oil (high smoke point)
- 1/4 cup Fresh cilantro (finely chopped for finishing)
👨🍳 Instructions
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1
Preheat a heavy cast-iron skillet or comal over medium-high heat until it begins to wisps slightly with smoke.
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2
Place the habanero peppers, tomatoes, onion wedges, and unpeeled garlic cloves onto the dry skillet. Do not crowd the pan; work in batches if necessary.
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3
Roast the ingredients, turning them occasionally with tongs. The goal is to achieve deep black char marks on all sides. This should take about 10-12 minutes.
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4
Add the pineapple slice to the skillet during the last 5 minutes of roasting, searing it until it is caramelized and golden brown on both sides.
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5
Remove the garlic cloves as soon as they feel soft to the touch (usually around 6-8 minutes) to prevent them from becoming bitter.
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6
Once the vegetables are beautifully charred and softened, remove them from the heat and let them cool for 5 minutes.
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7
Peel the roasted garlic cloves, discarding the papery skins. Peel the charred skin off the tomatoes if you prefer a smoother texture, though leaving some skin adds a lovely smokiness.
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8
Place the roasted habaneros (seeds included for maximum heat, or removed for a milder version), tomatoes, onion, garlic, and charred pineapple into a blender or a traditional molcajete.
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9
Add the sour orange juice, apple cider vinegar, sea salt, and Mexican oregano to the blender.
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10
Pulse the mixture several times. Aim for a 'martajada' texture—thick and chunky—rather than a completely smooth puree.
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11
Heat one tablespoon of vegetable oil in a small saucepan over medium heat. Carefully pour the blended salsa into the hot oil (it will splatter, so be ready).
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12
Simmer the salsa for 5-7 minutes, stirring constantly. This 'sealing' process deepens the color and melds the flavors perfectly.
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13
Remove from heat and allow the salsa to cool to room temperature. Stir in the freshly chopped cilantro.
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14
Taste and adjust seasoning with more salt or a squeeze of lime if needed. Transfer to a glass jar for storage.
💡 Chef's Tips
Always wear gloves when handling habaneros to avoid 'chile burn' on your skin or eyes. If you cannot find sour oranges, use a 2:1 ratio of lime juice to naval orange juice for an authentic flavor profile. Roasting the garlic in its skin protects the delicate flesh from burning and creates a sweet, roasted paste. For a deeper smoky flavor, use a charcoal grill instead of a stovetop skillet to roast your vegetables. The heat of the salsa will actually mellow slightly after 24 hours in the fridge as the sugars and acids harmonize.
🍽️ Serving Suggestions
Serve alongside Cochinita Pibil or roasted pork tacos for the ultimate Yucatecan experience. Drizzle over grilled seafood or shrimp skewers to cut through the richness with bright acidity. Pair with a cold Hibiscus (Jamaica) water or a crisp Mexican lager to balance the intense heat. Use as a bold topping for morning Chilaquiles or Huevos Rancheros. Serve with thick, hand-pressed corn tortillas and a slice of creamy avocado.