Green 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
1 garlic clove, peeled
1/2 white onion, top and bottom removed and peeled
2/3cup cilantro leaves and stems, roughly chopped
2 limes, juiced
1/2teaspoon kosher salt
Freshly ground pepper
Up to 1/2 cup blanche water


  1. In a pot of boiling water, blanche the habaneros, garlic, and onion for 3 minutes. Add the cilantro and boil for another minute.
  2. Scoop the ingredients out and into an ice bath to stop the cooking, reserving the blanche water.
  3. Roughly chop up the onion and place all of the ingredients, except the water, in a food processor.
  4. Puree until smooth and drizzle in water until quite thin and liquid. Taste with a chip and adjust. 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 Green Habanero Salsa.