SalsasEasy

Habanero Salsa

Name: Habanero Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 Habanero chilli; 0.5 Red onion; 0.25 bunch Fresh coriander; 120 ml Bitter orange; 1 tsp Salt; 1 tbsp White vinegar; 2 Tomato

20 min (10 prep + 10 cook) Easy 8 servings Yucatan

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

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

£1.95

Total cost

£0.24

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

112

Calories

Protein

Carbohydrates

Fat

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.
💡 Abre the ventanas de la cuisine al asar habaneros; el humo can be very irritante for the ojos y la garganta.
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.