Fried Habanero Salsa

The Kitchy Kitchen

NOTE: Habaneros are HOT! To protect yourself, wear rubber gloves and work on a cutting board. Don’t touch your eyes and face unless you want to run around the kitchen wincing in pain.


2 habaneros, deseeded and tops removed
3tablespoons vegetable oil
1/2 lemon, juiced
1/4cup tomato, roughly chopped
1/2teaspoon kosher salt
Freshly ground pepper


  1. In a small sauce pan over medium heat, add the oil, and once the oil has heated up, add the habaneros.  Fry for about 15 seconds a side, turning with tongs, until golden brown. Set aside and remove the habaneros to a mortar and pestle, reserving the oil.
  2. Add the tomato, salt, and pepper to the mortar and pestle and grind together until a loose paste forms.  Add a few teaspoons of the fry oil and the lemon juice, and mash together again.  Taste and adjust seasoning. Keep in the fridge for up to two weeks.

Tasting Note: You should taste everything as you cook, so make sure to taste your salsa with a tortilla chip. You want to make sure you have the right balance of seasoning, so trying it with a tortilla chip will give you a more accurate idea.

This recipe from The Kitchy Kitchen was republished with permission. It originally appeared as Fried Habanero Salsa.