If you love a good homemade roasted salsa with a serious kick, this spicy roasted habanero salsa is your new go-to. It’s not for the faint of heart, but it is for anyone who appreciates bold, smoky heat balanced with a burst of acidity and sweetness. Whether you spoon it over tacos, swirl it into soup recipes for an extra zing, or pair it with chips and a cold drink, this salsa is the flavor upgrade your meals have been waiting for. Once you’ve made your own oven roasted salsa from scratch, you’ll never reach for the store-bought stuff again.
Spicy Roasted Habanero Salsa
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer, Condiment
Cuisine Mexican
Baking sheet For roasting the vegetables and habaneros. Line with foil or parchment for easier cleanup.
Blender or food processor To blitz everything into a smooth or chunky salsa (your call).
Tongs Handy for flipping ingredients mid-roast.
Oven For roasting; however, if you want to experiment, this also works great in an air fryer if you're into air fryer recipes.
Alternative A stovetop skillet or grill can be used for charring the ingredients if you prefer more of a fire roasted salsa profile.
- 5-6 habanero peppers adjust based on heat preference
- 4 Roma tomatoes halved
- 1 large white onion quartered
- 5 cloves garlic unpeeled
- 1 tablespoon olive oil
- 1 teaspoon salt
- Juice of 1 lime
- 1 tablespoon apple cider vinegar
- Small handful fresh cilantro optional, but highly recommended
Prep the produce
Preheat your oven to 450°F. Place the habaneros, tomatoes, onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and toss gently.
Roast everything
Roast in the oven for about 15 minutes or until the tomatoes and peppers are blistered and slightly charred, and the garlic is soft. Keep an eye on the habaneros—they can go from perfect to burnt fast.
Peel the garlic
Once roasted, let everything cool slightly. Squeeze the garlic out of its skin.
Blend it up
In a blender or food processor, combine the roasted ingredients, peeled garlic, salt, lime juice, vinegar, and cilantro (if using). Blend until smooth or leave it a little chunky—your choice.
Taste and adjust
This salsa is fiery, so if it’s too intense, stir in a roasted tomato or a splash of water to tone it down. Store in a jar in the fridge for up to a week.
Pairings
This salsa is killer over grilled meats like chicken breast or steak, but it’s especially amazing with rotisserie chicken recipes that need a flavorful boost. Drizzle it over nachos, stir it into pasta recipes for a spicy twist, or use it as a secret weapon in ground beef recipes like tacos or burrito bowls. It also shines as a topper for creamy soups, adding both color and depth. Think of it as your new all-purpose flavor bomb for easy dinner upgrades.
FAQs
1. Is it best to use red or orange habaneros?
Both work! Orange habaneros are more common and have a fruity flavor that complements the roasted notes. Red ones tend to be hotter and slightly more earthy.
2. Can I use other types of tomatoes?
Yes, but Roma tomatoes are meatier and less watery, making them ideal for a thick, rich salsa.
3. Can I tone down the heat?
Absolutely. Use fewer habaneros or substitute one or two with jalapeños for a milder kick.
4. Is this salsa good for marinating?
It’s fantastic as a marinade for chicken breast recipes or even as a finishing sauce on grilled seafood.
5. Can I make it in an air fryer?
Yes! Just roast the ingredients at 400°F for about 10-12 minutes, checking frequently.
