Roasted Tomato Habanero Salsa is made with roasted fresh tomatoes, onion, jalapeno and habanero peppers.  It’s an irresistible salsa that’s perfect for tortilla chips, tacos, burritos, and more!

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Roasted Tomato Habanero Salsa

Roasted Tomato Habanero Salsa  – The word, “habanero” will either make you run for the hills, or pull you in like a magnetic force.  Since you’re here, I’m guessing you want a spicy salsa.  Good call, let’s be friends.  

This spicy, roasted salsa is probably my family’s new favorite salsa, which is really saying something.

The jalapenos add great flavor and a little bit of heat, but the habaneros add their own fruity, spicy wonderfulness.  It’s fiery, zesty, full of flavor, and downright addicting!

We dip tortilla chips in it, but it’s also a staple condiment that we add to everything! 

The San Diegan in me requires a lot of Mexican food, so we’re often having tacos, burritos, quesadillas, taquitos, nachos, you name it.  With said Mexican food, we MUST have salsa. 

We either make Roasted Tomato Habanero Salsa, Easy Homemade Salsa, Roasted Tomatillo & Avocado Salsa or Chile de Arbol Tomatillo Salsa. 

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

• Tomatoes
• Onion – white or yellow
• Garlic
• Jalapeno peppers
• Habanero peppers
• Cilantro
• Salt & pepper

How to roast the veggies in this salsa?

You can “roast” the veggies on a sheet pan under the broiler or you can char them in a pan on the stove. 

I go back and forth on which method I feel like using, but both are great. 

Some people char the veggies and then peel off the skin, but, no way, Jose, will you see me doing that.  The charred skin is where it’s at!  

Simply roast the veggies, throw everything in a blender with some fresh cilantro, salt & pepper, and viola, mouthwatering, homemade salsa is done! 

It’s so easy to make, and definitely worth the little bit of time that it takes to roast the veggies.

What to serve with Roasted Tomato Habanero Salsa?

• Slow Cooker Mexican Beef Barbacoa 
• The Best Carne Asada
• Tortilla chips
• Slow Cooker Chicken Fajita Tacos
• The Best Mexican Rice

Looking for more dips or appetizers?  Here are some favorites:

• Cheddar Jalapeno Taco Cheese Ball
• Harissa Garlic Hummus
• Avocado Pico de Gallo
• Pickled Mexican Hot Carrots (shown below)
• Ghost Pepper Cheese Ball

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Roasted Tomato Habanero Salsa

Kaylen

Roasted Tomato Habanero Salsa is made with roasted fresh tomatoes, onion, jalapeno and habanero peppers.  It's an irresistible salsa that's perfect for tortilla chips, tacos, burritos, and more!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

0 minutes mins

Total Time 20 minutes mins

Course Appetizer, Snack

Cuisine Mexican

Servings 8

Equipment

• skillet or baking sheet
• food processor or blender

Ingredients

  

1x2x3x

• 4 large vine-ripened tomatoes
• 1/2 large or 1 small yellow or white onion cut in half, outer skin removed
• 2 large jalapeno peppers stems removed
• 2 habanero peppers stems removed
• 1 garlic clove still in its papery skin from the bulb
• Cilantro to taste
• salt & pepper to taste

Instructions

 

Broiler roasting method

• Add tomatoes, onion, and peppers to a foil-lined baking sheet, save the garlic for later. Set broiler to high if you have an option. Place sheet pan under the broiler and let it do its thing for about 4-5 minutes, then check it. If some things are getting darker than others, move things around on the pan so everything gets roasted evenly. Add garlic.
• Once everything except for the garlic has a nice charred color on top, flip the veggies over to broil the other side, then when done, add to blender or food processor with garlic (skin removed), cilantro, salt & pepper. Let come to room temperature, then refrigerate until cool.

Skillet roasting method

• Add the tomatoes, onion, peppers, and garlic to a heavy-bottom pan. I either use a cast iron skillet or a thick stainless steel pan. Turn heat to high/med-high and wait for the magic to happen. After a minute or two, remove the garlic from the pan and set it aside (you don't want to cook the garlic too long or it will turn sweet). You'll hear sizzling and maybe even popping sounds. After about 5-7 minutes, check the bottom of the veggies, and once charred, turn them over and continue roasting until all sides of the veggies have been nicely roasted.
• Finally, add everything to a blender or food processor with cilantro and salt & pepper. Once room temperature, refrigerate until needed. Enjoy!

Notes

• It will take some time for the salsa to cool down since we are scorching it in the roasting process.  I recommend making this several hours or even a day before you need it.
• If you are making the stove top version, make sure you don't cook the garlic too long or it will add a sweetness to the salsa.
• Homemade salsa can be refrigerated in an air-tight container for up to 4-5 days. 
• This salsa can be frozen in freezer-safe containers or bags for up to 4 months.  The texture of the salsa may change since tomatoes contain a lot of water.  

Keyword Dip, Habanero, Jalapeno, Spicy, Tomatoes, Vegan, Vegetarian

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