Tomato-Habanero Salsa
Published Jan. 5, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 cups
- 1½pounds whole ripe Roma tomatoes (about 6 to 8)
- ½medium white onion (about 4 to 5 ounces), peeled and quartered into 4 thin wedges
- 1fresh habanero
- 2tablespoons vegetable oil
- ¾teaspoon coarse kosher or sea salt, or more to taste
Preparation
- Step 1
Place tomatoes, onion and habanero on a baking sheet. Set them under the broiler, for about 12 to 16 minutes, rotating the ingredients as needed and peeking frequently, until charred and blistered on all sides, and tomatoes are soft and mushy, with their juices starting to come out. You may need to remove the habanero a few minutes before the tomatoes and onion. (Alternatively, you can toast or char the ingredients on a preheated comal, skillet or griddle set over medium heat, though it may take a few minutes more.) Remove from the heat.
- Step 2
On a large cutting board, remove the stem and seeds from the habanero and finely chop. Also finely chop the onions then the tomatoes (but don't remove their skin, core or seeds).
- Step 3
In a medium saucepan, heat the oil over medium. Once hot, add the tomatoes, onion, habanero and salt; stir to combine. Cover with the lid, reduce heat to medium-low and cook for 8 to 10 minutes, until the flavors come together and the salsa gains a slightly deeper color. (It should still be very wet.) Taste for salt and add more if need be. To store the salsa, let it cool, then cover it and refrigerate for up to 1 week.
Private Notes
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Cooking Notes
Tim J.
A bit of lime juice and a pinch of sugar are nice additions to this simple salsa.
Meg McAlister
We love this salsa. It has a clean, pure taste that is addictive. I'm going to try to can some of this salsa this summer when my garden is full of habaneros and tomatoes.
Jennifer
I made this following the directions, but next time will roast the tomato and onion a few more minutes. I used an immersion blender to make it a little smoother because I had a hard time getting the onions cut small enough. Still chunky and oh-so-delicious! Sprinkle a little lime or chili-lime season on top before serving!
Liam M.
Great flavor profile! I'd recommend splitting the oil volume into 1tb of veggie oil and 1tb of another higher quality olive oil (in my case a Spanish oil). The taste of just veggie oil was a bit overwhelming. And as others have said, add a splash of lime juice and a pinch of sugar, too.
Mike
Great recipe! I wouldn't change a thing. Just remember to use gloves when handling the habanero!
Page..
This is a wonderful recipe as is, but I added the juice of 1 lime…The lime preserves the salsa a bit longer and tastes fantastic..It adds a bit of tartness to the salsa…Thank Pati for the recipe.
Tim J.
A bit of lime juice and a pinch of sugar are nice additions to this simple salsa.
Meg McAlister
We love this salsa. It has a clean, pure taste that is addictive. I'm going to try to can some of this salsa this summer when my garden is full of habaneros and tomatoes.
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