This is a variation of regular fresh salsa with the addition of a habanero pepper. This salsa is not for lightweights.

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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.

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  • Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.

  • Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

Nutrition Facts

11 calories; 0.1 g total fat; 0 mg cholesterol; 111 mg sodium. 2.7 g carbohydrates; 0.4 g protein; Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/21/2007
Very nice. I drained the tomatoes and only used 5 cans instead of 7. It was still a bit runny but I added some extra cilantro and onions to thicken it up a bit. I also put 3 habernero peppers and 3 smoked jalepeno peppers into it. Seeds included. It had a nice slow burn but wasn't over the edge. I will definitely make it again but will puree fewer of the tomatoes and drain off all the juice on every source. SD Read More
(90)

Most helpful critical review

Rating: 2 stars
03/25/2009
I used only fresh ingredients. I used 2-3 big tomatoes 4 thai or 5 serrano fresh peppers instead of the can of green peppers and did not use sugar. If I need a sweet salsa I would substitute sugar for half a pureed mango. Read More
(21)
49 Ratings
  • 5 star values: 32
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/21/2007
Very nice. I drained the tomatoes and only used 5 cans instead of 7. It was still a bit runny but I added some extra cilantro and onions to thicken it up a bit. I also put 3 habernero peppers and 3 smoked jalepeno peppers into it. Seeds included. It had a nice slow burn but wasn't over the edge. I will definitely make it again but will puree fewer of the tomatoes and drain off all the juice on every source. SD Read More
(90)
Rating: 4 stars
01/21/2007
Very nice. I drained the tomatoes and only used 5 cans instead of 7. It was still a bit runny but I added some extra cilantro and onions to thicken it up a bit. I also put 3 habernero peppers and 3 smoked jalepeno peppers into it. Seeds included. It had a nice slow burn but wasn't over the edge. I will definitely make it again but will puree fewer of the tomatoes and drain off all the juice on every source. SD Read More
(90)
Rating: 5 stars
12/21/2007
Very great salsa--my favorite to make homemade. The first time I made this was for an open house party. I used chili peppers instead of jalapenos (on accident) and it was very good and about medium level spicy...no one believed habanero was in there (only slight slow burn)! Several people wanted the recipe. The second time I made this today I cut the recipe in half and I used some of my grandpa's garden tomatoes (that had been peeled diced and frozen) and used a kitchen scale to weigh the right amount. I still used a whole habanero 1 jalapeno and one small chili and it was hot! My husband loves it even more now and I'm going to give a little to my grandpa for Christmas too (he likes spicy as well)! This recipe is great and I highly recommend it to anyone who likes hot or medium salsa as it can be either depending on what peppers and how much habanero you use relative to the scale. Read More
(50)
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Rating: 5 stars
07/24/2006
Very good salsa with a lot of flavor and some nice heat. Easy to make also. Thanks so much! Read More
(23)
Rating: 2 stars
03/25/2009
I used only fresh ingredients. I used 2-3 big tomatoes 4 thai or 5 serrano fresh peppers instead of the can of green peppers and did not use sugar. If I need a sweet salsa I would substitute sugar for half a pureed mango. Read More
(21)
Rating: 4 stars
11/05/2007
Very good salsa. Even better if made with roasted tomatillos. Wear Gloves when handling the habaneros! They're fiery little devils and the burn on your skin is far worse than it is in your mouth if you're not careful! Read More
(15)
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Rating: 5 stars
11/30/2008
I used ONE large can of tomatoes 1 and a half limes one onion and two jalapenos plus everything else. Like the punch. The acidity in the tomatoes mellows the peppers over a few days. Guests LOVED it. Makes a lot less but a very strong salsa. Read More
(12)
Rating: 5 stars
06/30/2011
This is a very good salsa although I made a few changes. I used 5 jal instead of 3 5 habaneros instead of 1 (seeds and ribs included on both peppers) 3 T of sugar only 5 cans of drained petite diced tomatoes and didn't put the can of chiles in at all. I blended the tomatoes in the blender mixed it all together and it was great!! Read More
(10)
Rating: 5 stars
09/15/2007
This is the first salsa recipe I tried to make myself. It was outstanding. One tip: Use SpoilerDave's suggestions. They are very helpful. Read More
(8)
Rating: 5 stars
06/02/2009
I've been making this for years. The only thing I do different is add a few pickled jalepenos to the mix and if I can't find whole stewed tomatoes in tomatoe sauce I drain of the excess liquid in a collander before mixing the other ingredients with the tomatoes. try this you can't go wrong. wonderful and fresh tasting!! Read More
(8)