Charred Habanero-Garlic and Cilantro Salsa
Prep time
Total time
A super charged spicy salsa that is delicious on tacos, for chips or any grilled meat and vegetable.
Recipe type: Topping, Salsa, Appetizer
Cuisine: Mexican
Serves: 4
  • 6 Habanero peppers (colour of choice)
  • 4 garlic cloves, peeled
  • 4 tbsp freshly squeezed lime juice
  • 1 tbsp extra virgin olive oil or oil of choice
  • large pinch of fine sea salt
  • 1 large handful of fresh cilantro, finely chopped (cut off thicker stem ends but do leave some of the stems)
  1. Heat the comal (griddle or thick frying pan) until hot. Place the peeled garlic and whole habaneros onto it and allow to charr until everything is soft. Remove from heat and set aside to cool. While the peppers and garlic are cooling off: mix the lime juice, olive oil and salt in a large bowl. Next finely chop the garlic cloves and add to the bowl. Cut off the stems from the Habaneros and if desired remove the seeds. (Seed removal will yield a milder salsa) Finely chop the charred chiles and mix them into the bowl. Lastly add the finely chopped cilantro and stir until well combined. Taste and adjust anything if necessary. (If you own a Mexican mortar and pestle you could also make the salsa in it.)
• This is a very spicy salsa, to make it slightly milder remove all of the stems and use less Habanero peppers.
• This salsa is excellent as a taco topping, for topping chips and on top of grilled meats, fish and/or vegetables.
• The recipe may easily be doubled if desired.
Recipe by Mexican Made Meatless™ at