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Habanero Salsa


Habanero Salsa

If salsa is never spicy enough for you, try adding some hot habaneros like executive chef Yvan Mucharraz of Capella Pedregal and then cool down with a chilly margarita.

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  • 12 basil leaves
  • 10 habanero chiles
  • 3 serrano chiles
  • 2 onions
  • 1 carrot
  • 1 stalk celery
  • ½ Liter grated Parmesan cheese
  • ½ Liter chipotle chiles
  • ¼ Liter lime juice
  • 4 tomatoes, peeled and cut into quarters
  • 2 avocados, peeled and seeded
  • Salt and freshly ground black pepper


Preheat the oven to 350 degrees F.

Roughly chop the vegetables into 1-inch chunks.

In a large roasting pan, place the basil, habaneros, serranos, onions, carrots, and celery, and roast until vegetables are brown, about 10 minutes.

Place the roasted vegetables along with cheese, chipotles, lime juice, tomatoes, and avocadoes into a blender or food processor and blend until the salsa its thick and well mixed.

Add salt and pepper to taste.