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Authentic Mexican Habanero Salsa Recipe

Updated on February 12, 2015

An Authentic Mexican Salsa

Mexican Habanero Salsa
Mexican Habanero Salsa | Source

From the Authentic Mexican Cuisine series

I am in love with food and find it exhilarating to be able to learn ever more dishes from around the world. I wouldn’t be able to tell you what my favorite dish is or which cuisine of the world would be my first choice. I just enjoy the variety. I can see the beauty in each one of them and delight in the pleasure of savoring them all. I just happen to have the circumstantial blessing of being in contact with real traditional Mexican food, simply because I grew up in Mexico.

Whenever I go outside this country I realize that Mexican food is not known throughout the world. Mexican restaurants are scarce, and the ones that do exist are not the authentic thing. This is the idea that inspired me to write the Authentic Mexican Food series. I’d like the world to know how rich, interesting, multilayered, artistic and delicious Mexican food is by putting my two cents.


Step by Step Images to Make Mexican Habanero Salsa

Habanero Chili Pepper & Red Onion
Habanero Chili Pepper & Red Onion | Source
Chop the red onion and habanero pepper.
Chop the red onion and habanero pepper. | Source
Add the juice of 2 to 3 limes depending on how juicy they are. Season with a pinch of dried oregano and salt (about 1 teaspoon will do).
Add the juice of 2 to 3 limes depending on how juicy they are. Season with a pinch of dried oregano and salt (about 1 teaspoon will do). | Source
Mix and enjoy!!!!
Mix and enjoy!!!! | Source

Mexican Habanero Salsa

The Mexican Habanero Salsa uses a kind of hot chili pepper that is part of the Southeast Mexican Cuisine developed in the Peninsula of Yucatán, the Habanero chili. It is a small chili pepper that turns yellow/orange when ripe and is famous for being extremely hot. It gives a very good flavor to food when used in the right measure. One never knows how hot a particular Habanero might be, other than tasting it, there is no way to figure that out from beforehand. Only one thing is for sure, Habaneros are always hot, it is just a matter of how hot. To have some control over the hotness of the salsa, add the finely chopped chile little by little, mixing the preparation and trying it before adding the next bit. The hotness of a chilly is actually contained in its seeds and veins, so if you want the flavor but say no to the hotness, you can devein the chili (cut off the white strings in the interior of the pepper) and discard the seeds, only adding the yellow flesh of the chili pepper.

This salsa goes very well with earthy meat, poultry or fish dishes. It is also an excellent toping for tacos (soft tortilla of course) of any kind; it gives a nice freshness to the bite. Try adding a bit of avocado as well.

How to Make Mexican Habanero Salsa


  • 1 Medium Red Onion
  • 1 Habanero Chili Pepper
  • 2 to 3 limes (depending on how juicy they are)
  • Pinch of Dried Oregano
  • Salt


Chop the red onion. Cut the Habanero in halves, devein if you want to take some of the hotness off and chop. Add the juice of 2 to 3 limes depending on how juicy they are. Season with a pinch of dried oregano and salt (about 1 teaspoon will do). Mix and you are ready to enjoy!

Comments on "Mexican Habanero Salsa Recipe"

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    • Claudia Tello profile imageAUTHOR

      Claudia Tello 

      7 years ago from Mexico

      Hi vespawoolf, thanks for your interest in this Habanero Salsa Hub, I am even happier you are excited about some of the authentic Mexican recipes I have published. Welcome to Hubpages by the way.

    • vespawoolf profile image


      7 years ago from Peru, South America

      I'm glad I found your hubs!

    • Claudia Tello profile imageAUTHOR

      Claudia Tello 

      7 years ago from Mexico

      Thanks for your comments Paige. You are right, Habanero peppers can be pretty spicy and gloves are a good tip to avoid burning hands as well as accidentally rubbing your eyes and getting them burning as well.

      I hope you enjoy this recipe.

    • Paige Masters profile image

      Paige Masters 

      7 years ago

      This looks delicious (and pretty, too!) I love habanero pepper AND red onions. But, I have to wear gloves when I cut the peppers, I always end up with burning hands. This looks like a winner for a fun weekend treat. Thanks for sharing.

    • profile image

      Claudia Tello 

      8 years ago

      Indeed, it has a huge "hotness" potential but you can make it less hot following the tips I give in the recipe (devein the chili pepper and discard the seeds).

      Also, the hotness reduces over time and it can be hot just after making the preparation and not hot at all the following day or 2; you could make it in advance.

      Thanks for your comment!

    • livelonger profile image

      Jason Menayan 

      8 years ago from San Francisco

      Wow - that is going to be HOT. Looks delicious!

    • Claudia Tello profile imageAUTHOR

      Claudia Tello 

      8 years ago from Mexico

      I am glad this article was useful for you

    • profile image

      Irka Winniczuk 

      8 years ago

      I never knew what to do with a "habanera" I know


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