This salsa does hurt.
But just a little.
Yet it goes oh-so-well with the Pollo Pibil, which together with red pickled onions makes for a delicious Yucatecan meal. A bowl of this Habanero salsa is standard on just about every table in Yucatán. Around there, people drizzle some spoonfuls, or drops, on just about everything.
I recently found this salsa is heavenly combined with Louisiana style Bar-b-que and some baked beans (!). While it can make people very unhappy if not given a warning of how spicy it is, for the Yucatan class we had in December, the 20 batches made were gone before the middle of the meal. We did give our guests a warning… While my cooking team kept saying I was making too much, we made some bets, and much to my surprise, I won. I have learned now, that the American and international palate is much more open, than say a decade ago, for spicy foods.
So Habaneros have become wildly popular throughout the world. Aside from their cute, happy and beautiful appearance, they are one incredible source of heat and are used to make many hot sauces that heat aficionados, like my uncle, crave for.
The photo above shows some Habaneros my husband shot at the market in Mérida, Yucatán. The photo below, are Habaneros I found here in the DC area.
This wickeldy hot sauce is really easy to make at home. Just char the chiles and garlic cloves either in a broiler, a dry skillet or a hot comal (as I did below for the 20 batches of salsa for the Yucatán cooking class and dinner).
Then, please seed the chiles.
Believe me.
You must!
While I have gotten many requests for very spicy hot sauces from some of you, dear friends… please seed the Habaneros. If not, instead of wickedly-spicy salsa, you will have a somebody-please-help-me-or-I shall-die-from-this-heat salsa.
Once charred and soft, place the seeded chiles and peeled garlic cloves in the blender or your molcajete, and puree or mash away with some salt and either bitter orange or its substitute (1/4 orange juice, 1/4 grapefruit juice, 1/4 lime juice and 1/4 vinegar).
One of the nice things about using a molcajete, aside of exercising your arm a bit, is that the molcajete stores oils, flavors and aromas of the ingredients previously used. The molcajete adds a hint of those flavors, and its stored memories, into future concoctions.
If you dare try this salsa (hey! come on, why not?), please let me know, after you get over the shock.
Habanero Salsa
Recipe Yield
Cooking time
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Ingredients
- 4 habanero chilies charred (seeded if you want to try to reduce the heat)
- 6 garlic cloves toasted or roasted and then peeled
- 1 cup bitter orange juice or its substitute (1/4 cup grapefruit juice, 1/4 cup orange juice, 1/4 cup lime juice and 1/4 cup white distilled vinegar)
- 2 teaspoons kosher or sea salt more or less to taste
To Prepare
- Char the habanero chiles and garlic cloves with their skin on either a comal or dry skillet over medium heat, on the grill or under the boiler. In either case, it will take anywhere from 4 to 9 minutes, flipping once or twice in between. You know they are ready when their skins are charred and toasted and they have softened, without having burnt the flesh.
- For the traditional take, peel the garlic cloves and place, along with the chiles, in a molcajete or mortar. Smash until fairly smooth. Add the salt and the bitter orange, or its substitutes, and mix until well combined.
- Alternatively, place the ingredients in the blender or food processor and puree until smooth.
Comments
67comments inDo You Dare? Habanero Salsa!
Ann Ritchie
Apr 14
We are Big fans of habeneros! Love all these recipes for them!
Just got your New cookbook.ooks Wonderful!
Pati Jinich
Apr 19
So do I! Habaneros are amazing 😉 Thanks for purchasing the book, I hope you have fun cooking those treasures!
JS1947
Mar 23
don’t know where to get bitter orange juice, so i just used habaneros, tomatillos, lime, garlic, and salt. might not be authentic but it’s delicious. i removed the seeds because my wife doesn’t like very spicy, and she loves it too.
Pati Jinich
Mar 24
So glad you liked it! If you are interested in trying with the bitter orange you can find it in any Latin or Hispanic Market in your area, or online, just look up bitter orange juice on Amazon and many options will come up 🙂
Sona
Sep 18
Loved it!!!
Pati Jinich
Sep 18
Yay!
June
Jun 26
Yum hot hot hot
Pati Jinich
Jul 03
Haha, yes!
Rosa Rodriguez
May 24
So delicious! Do you have a recipe for the dark (almost black) chili oil also served in the area?
Pati Jinich
Jun 10
Hi Rosa! I don’t know exactly what do you mean by chili oil, but I have these two recipes for salsas, that are very dark and delicious, hopefully one of these is the recipe you are looking for. Salsa Macha: http://patijinich.com/salsa-macha-2/ or Salsa Borracha: http://patijinich.com/drunken-pasilla-prune-and-orange-salsa/
Leia Cunningham
Aug 27
This is so delicious! I made it for a work potluck and everyone loved it. We put it on everything and it was especially delicious on pineapple!
I’m thinking it would be amazing on grilled shrimp and I plan to give it a try!
Pati Jinich
Sep 05
Shrimp and habanero are the perfect combo Leia, I actually have this recipe in case you want to try it. Enjoy! http://patijinich.com/pati_2020/coconut-shrimp/
Jerry Komassa
Dec 23
¡Hola Pati!
Am about to make this for the fourth time. I store it in small bottles in the fridge. I have some that’s three months old. How long would you recommend storing it like this before it might go bad?
Pati Jinich
Jan 06
I recommend up to a month, Jerry.
Page
Aug 06
The best Yucatan style salsa I’ve ever had and so simple to make….And yes…TAKE OUT THE SEEDS!
We tried it with seeds and it was just miserably hot…You know how we men are!!! Had to try it….LOL
Pati is always right!!!!
Pati Jinich
Aug 07
😆
Lori
Aug 03
Looks yummy. I love habaneros😜
I looking forward to making this.
Thanks Pati💗
Pati Jinich
Aug 05
Enjoy it, Lori!
Gloria
Aug 03
I’m picking habaneros from the garden so I will try the sauce.
Pati Jinich
Aug 05
Awesome!
Cary Edwards
May 21
Excellent recipe. I have searched many sites for this recipe after traveling to Cozumel on a cruise a few years ago. We took a Mayan cooking class. When the staff found I wanted something hot to taste they made me this kind of salsa. I added a few more habaneros but that made it just right for us.
Thank you sharing.
Pati Jinich
May 22
Oh I’m so glad you found the recipe, Cary. And I’m so happy that it brings back such good memories of your trip.
Archna
Jun 21
Hi Pati – writing to you from Canada. I love your show and eagerly watch it every Thurs night. I want to try to make habanero & mango salsa, can I do that with dried habaneros. Also, we eat very hot stuff so how many dried ones should i use.
Pati
Jul 06
Yes, absolutely. I would definitely start with one, and add more to your taste until you reach desired heat level. It’s always easy to add more heat, but impossible to tone down…
TomT
Oct 19
Stephen,
The Numex Suave Orange chars well, and has the advantage of increasing the hab flavor without the heat. Personally, I char one Ghost (red bhut) to every six habaneros to get the heat level up. That should fix you up nicely…
Stephen Brower
Oct 17
Hello Pati,
As Always Love you show. Reading some of the comments here someone mentioned “Numex Suave Orange habanero” which is good for some, is horrid for others. love the flavor, crave the heat. Some Stores like Publix in Florida and Walmart will sell these, yet not mention NO HEAT. Which is disappointing when you are trying to make a Dip or Salsa, and poof no heat. Glad to know It by name now, so I can look for it, and avoid IT…
Love you and your Cooking…
Thanks…
Pati
Oct 19
Thank YOU, Stephen!
Chiara
Oct 29
Fabuloso!!! Just the right amount of heat for my family. My husband & son have asked that I always keep a batch of this chile in the fridge! Thanks for sharing your recipes 🙂
AlbertocChavez
Sep 22
se hace agua la boca con solo mirar la salsa
Pati
Sep 28
Jaja# Qué bien!
TomT
Sep 20
Loved your show, but our PBS station no longer carries it.
Just wanted to let you know that there’s a habanero with absolutely no heat. It’s called a Numex Suave Orange habanero, and seeds are available from tomatogrowers.com. Got a half-dozen 6′ tall plants that produce 2-1/2″ fruits, a bright orange-yellow. I can make the salsas at any heat level I wish by adding a puree of Ghost peppers. These habs have an intensely hab flavor, and can also be used sautéed or just in salads.
Ask around at your Farmer’s Markets and see if anybody is growing them. I have absolutely no financial interest in promoting this, just wish that a lot of farmers would start growing them.
Keep up the good work…
Pati
Sep 26
Hola Tom, Thank you so much for the information on the heatless habaneros! How interesting!! I’m in production for the third season of my show and episodes should begin airing in January! Please ask your local PBS station if they plan to carry it.
ROJO HYNES
Sep 11
Love your webpage, and will try the recipe very soon. I use chili de arbor salsa everyday, and think I would die without it.
Thank you, as have been looking for salsa’s from the Yucatan.
ROJO
Pati
Sep 11
My pleasure.
Jason Pyktel
May 12
So, I’m working on my heat still. I buy habanero salsa but seem diluted for the weak at heart. At least not overly spicy to me. If I made this & was overly hot should I tough it out build tolerance or drink milk?
Pati
May 12
Drink some milk 🙂
Bill
Sep 02
Fantastic! I first tasted this style of sauce in a small tacqueria near Santa Barbara. I make this often with the molcajete, and everyone loves it. I use the Goya Bitter Orange marinade and fresh lime juice. I also use this as a base for a wonderful mango hot sauce. Thank you.
Pati
Sep 03
Hola Bill, Thank you for sharing! The mango hot sauce sounds delicious…
Emy
May 13
Oh my God!!! I am from Yucatan Mexico and i am very glad to see that you didn’t change the original recipe because i have seen the crazy stuff that american chefs make to our food. I validate your recipe. Its the ORIGINAL.
i like how you cook.
Pati
May 13
Thank you, Emy!!
Sabrina
Apr 19
Wow, I love the fact that you put a little note to use the molcajete. It gave me a great excuse to finally use mine and I will now continue to use it. I always used a blender or food processor for my salsas but never will I use them again. The consistency of the salsa and falvour is much better. Thanks Pati.
Pati
Apr 19
Gracias, Sabrina!
Bryan
Feb 14
Made that salsa and it is great but I tried to make a double batch and just multiplied ingredients by two and it came out really runny. Through it on the burner and reduced it but any suggestions for next time? should I multiply by 1.5 instead of two for the bitter orange?
Pati
Feb 17
Si Bryan, that is a good calculation. Many salsas (and other recipes) don’t work as well doubled up, mostly if they are chile based.
Rose
Dec 05
Hi Pati, I was wondering if you’ve canned this salsa before? if so what would be the canning time for a pressure canner?
Thanks, Rose
Pati Jinich
Dec 10
Good question, Rose!! I haven’t tried canning this salsa, so I’m not sure. I would recommend using the mixture with vinegar instead of bitter orange juice if you end up canning it. Thank you for your question!!
Kimberley
Oct 12
I have just made this using the substitute as I am making a Pork Carnita, Homemade Corn Tortillas, a Cilantro Lime Rice and a bunch of other Salsa’s. Salsa Fresca (Mexicana in some areas) a Cooked Tomato, Garlic, Jalepeno Blended Salsa, a mellowish Guacamole and some type of vegetable side as I cannot find dried Black Beans in my little town Super Market 🙁
If I am organized enough maybe a starter of Black Bean Fritters w a Cilantro Dip.
This salsa is spectacular, I have had a very similar one on my trips through the Yucatan and QRoo, the bitter orange is used very much all through this area.
Lovely Blog, Thank you for sharing.
I just Pre Ordered your Cook Book.
Pati Jinich
Nov 05
Thank you, Kimberly, for pre-ordering my cookbook. And thanks for taking time to write and share your menu. I’m glad you tried the habanero salsa but, oh my god, it is so spicy!
Colton
Sep 28
Good flavor with the roasted garlic and a nice heat for sure!! A little sweet for my liking; wish I could find/try the bitter oranges instead of the citrus-vinegar substitute. Overall a really nice sauce. Will make again!
Pati Jinich
Oct 02
Hola Colton, Thank you for trying the recipe! I think the juices in the citrus-vinegar substitute are what’s making it sweet for you. Let me know if you make it again with bitter oranges.
DE TAPIA
May 02
mi esposo ase esta salsa pero no le kita las semillas.. ya se esta loko!!! yo solo la pruebo y el se la acaba solito… demaciado picante para mi 😀
Pati Jinich
May 03
Que locura!
Kastr0
Jan 24
Mañana ire a la tienda mmmmm mmmmm
billy
Nov 17
Hi Pati,
This recipe looks great! I was wondering, if I want to make this in large quantities, should I just double, triple, etc the ingredients or how would I go about making a larger amount (4-5 cups, say)
Thanks!
Billy
Pati Jinich
Nov 17
Hola Billy, The recipe makes a generous cup of salsa. So, I would multiply the recipe 4 or 5 times to make 4-5 cups. I just have to warn that this salsa is very very spicy! But if you like a lot of heat, you will love it! 🙂
Valerie
Aug 02
Hi Pati-
So, I am sooo excited to find your website! I LOVE authentic mexican food and have long been looking for recipies and I can’t wait to start trying some of yours! They look amazing! I was wondering though if you have a recipe for a yummy authentic traditional salsa you would share with me? Like one I would get in an authentic mexican restaurant, can’t get enough of those salsa’s. This one looks too intense for me 😉 Thank you Pati!
Pati Jinich
Aug 03
Hola Valerie, Here is a link to my pico de gallo salsa from the blog. I hope this helps! http://bit.ly/oFqBER
Scott
Sep 28
So so good. My new favorite!
Dana
Feb 15
Pati,
The Mexican restaurant that we go to here closed while we were on vacation, and I thought we would never have habanero salsa again. Thank you so much for this recipe.
Pati Jinich
Feb 15
Dear Dana,
My pleasure!!! I hope you enjoy this simple, tasty and incredibly fiery sauce..
Fuji Mama
Jan 27
Oooooh, I am so taking you up on making this! I LOVE LOVE LOVE spicy and have yet to meet a spice level I didn’t love. I’ll be sure to report back to you!
Pati Jinich
Jan 27
Denyse and Fujimama,
So glad you are taking me up on this!! But don’t say I didn’t warn you girls… have a glass with milk on the side… just in case…
Denyse
Jan 27
Wonderful pepper photography. I am not afraid of no peppers!
Megan
Jan 22
Where oh where can I find those beautiful-looking habaneros!? I have only seen orange at the grocery store by my house.
Pati Jinich
Jan 22
Hi Megan,
I found those beautiful looking Habaneros at the Whole Foods right around my house, but I have also seen gorgeous looking ones at Giant. I have also seen pots of Habaneros that you can bring into your kitchen in many stores… Enjoy!
Billie
Jan 22
Are you kidding? My husband would probably love it- I would die!
Pati Jinich
Jan 22
That’s funny… oh maybe not to you!!! Come on, give it a try…