Fiery Yucatecan habanero salsa with bitter orange and red onion — intense and fruity.
About this recipe
Habanero salsa is the pride of the Yucatan Peninsula. The habanero chilli, one of the hottest in the world, is paired with bitter orange and red onion to create an explosive yet nuanced salsa bursting with fruity, citrus notes. It is the perfect partner for cochinita pibil.
History & Origin
Habanero salsa is emblematic of the Yucatán Peninsula, where the habanero chilli has been cultivated since the time of the ancient Maya and is considered one of the hottest chillies in the world. The combination with sour orange (Seville orange) reflects the fusion of Maya cuisine with ingredients brought by the Spanish during the colonial era. In Yucatán they say that 'there is no meal without habanero', and the local markets display mountains of these brightly coloured chillies, from green through to deep red. This salsa is the inseparable companion to cochinita pibil, panuchos and papadzules, and is traditionally served in small earthenware vessels called 'jicalpestles'.
Estimated cost
£5.42
Total cost
£0.68
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
112
Calories
2g
Protein
8g
Carbohydrates
2g
Fat
3g
Fibre
311mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Add the diced pork and beef. Cook over high heat, stirring frequently, until browned all over.
💡 Open the kitchen windows when roasting habaneros; the smoke can be very irritating to the eyes and throat.
- 2
Toss in the sliced sausages, chopped onion, peppers and jalapeno. Cook for another 5 minutes until the vegetables soften.
- 3
Add the chopped tomato, pour in the beer and stir everything together. Season with salt and pepper.
💡 A lager-style Mexican beer works best. The beer deglazes the pan and adds a lovely malty depth.
- 4
Let it all cook together for 10-15 minutes until the liquid reduces and the flavours concentrate. Serve sizzling hot with warm flour tortillas, salsa and guacamole.
- 5
Cut the tortillas into triangles (sixths or eighths) and fry in hot oil until golden and crispy. Drain on kitchen paper.
💡 You can also use shop-bought tortilla crisps (totopos) to save time.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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