Habanero Salsa

From McGough's Recipes
The red jars are the finished salsa. The green is after the first two steps.
The red jars are the finished salsa. The green is after the first two steps.
Time Servings Calories
1Hr 40Min 80 11 per servings


  • 3 fresh jalapeno peppers
  • 2 serrano peppers (optional, for spicier salsa)
  • 2 onions, finely chopped
  • 2 tablespoons garlic, minced
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 (7 ounce) can diced green chile pepper (see notes)
  • 1/2 cup minced fresh cilantro
  • 2 limes, juiced
  • 7 (15 ounce) cans canned tomatoes (see notes)
  • 1 habanero pepper, seeded


  1. Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
  2. Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chilies, cilantro, and lime juice.
  3. Pulse the tomatoes in batches to desired size, and add to green chile mixture, saving approximately 1 cup.
  4. Place one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.


  • If including serrano peppers, can substitute 4 oz can of chiles
  • I use 3 (28 ounce) cans of whole tomatoes / undrained

Link to Recipe