Bring the Heat with Gustavo Romero's Habanero Salsa

April 9, 2025

Gustavo Romero of Oro by Nixta’s habanero salsa isn’t for the faint of heart—but if you’ve got a soft spot for serious heat, it might just become your new favorite. A quick blender recipe, this smooth, creamy salsa has a crazy kick thanks to a dozen habanero chiles, plus carrot for sweetness and olive oil to aid in emulsion.

It’s the kind of salsa you’ll want to keep on hand for topping tacos, adding heat to grilled meats, or drizzling over eggs. Just a little goes a long way, but one taste and you’ll see why it’s worth making a big batch.

Habanero Salsa

Gustavo Romero

Rated 5.0 stars by 1 users

Author

Gustavo Romero

Servings

1.5 cups

Ingredients

12 habanero chiles, stemmed
1 large carrot, peeled, chopped
1 head garlic, peeled
1 white onion, chopped
2 cups water
1 tsp coriander
Salt to taste
½ cup olive oil

Directions

Place the habaneros, carrot, garlic, and onion in a small pot with 2 cups of water. Cook over medium heat until the carrot is soft.
Carefully transfer the cooked vegetables and the remaining cooking liquid to a blender. Let cool slightly to avoid splashing.
Blend, starting on low speed and gradually increasing to high.
Add coriander and salt to taste. Blend briefly to combine.
Reduce to medium speed and slowly drizzle in the olive oil to emulsify. Increase speed as needed.
Taste and adjust seasoning as necessary.

All Comments

Hi Mark, we’re glad you liked it! This salsa should stay fresh for up to a week if stored in an airtight container in the refrigerator.

Delicious!! My nose is still running…. How long will the salsa last when refrigerated?

Bring the Heat with Gustavo Romero's Habanero Salsa

Bring the Heat with Gustavo Romero's Habanero Salsa

Habanero Salsa

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Author

Servings

Ingredients

Directions

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