Roasted Habanero Salsa

Salsa de Chile Habanero Asado (Kut)
Servings: 1/3 cup


  • 8medium (about 3 ounces total) fresh habanero chiles, stemmed
  • 2or 3 large garlic cloves, unpeeled
  • 2tablespoons fresh lime juice
  • Salt


On an ungreased skillet or griddle set over medium heat, roast the chiles and garlic, turning everything regularly, until they are soft and darkened in spots—most everything should be done in about 10 minutes.  Let them cool to room temperature, then slip off the skins from the garlic.  If you have a mortar, crush the chiles and garlic together until the mixture looks like a rough paste.  Otherwise, chop them in a food processor.  Scrape the mixture into a salsa dish, then stir in the lime juice and enough water to give it the texture of a thinnish salsa (it’s really spicy, so it’s wise to not make it thick).  Stir in ½ teaspoon of salt, then taste it cautiously (a drop will usually be enough).  Add more salt if necessary to balance the heat and acid.  


  1. Wow! Saw your YouTube video on this. I never would have attempted this let alone even use habanero chili’s for anything. However this summer I’ve got many of these habanero pepper plants growing just for fun but up to now no good clue how I would use them. I made this and while my wife was in the other room. She started sneezing once I started pulsing the blender! The end result is really great! Super hot. I can’t have it solo but mixing it into sour cream, or my chili … wow … I can appreciate the floral that this exudes! It’s very nice and unique. And I have found myself going back and adding additional dabs every few bites! Thanks so much for your videos, tips, education, recipes. You are a wonder resource! -David I.

    1. Make fermented habanero hot sauce. It is the bomb. Keep it to Peppers, salt and water for absolute simple but amazingly bright flavors and color..

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