Salsa Cremosa de Habanero is a smooth, spicy Mexican salsa made by charring habanero peppers and slowly cooking onions and garlic in oil, then blending with fresh orange and lime juice until creamy and complex.
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Char the habanero peppers on a dry, hot pan or comal until blackened in spots (tatemado). Set aside.
In a saucepan over medium heat, combine the neutral oil, diced white onion, and peeled garlic cloves.
Cook, stirring occasionally, until the onion and garlic begin to turn golden.
Add the charred habaneros and whole allspice berries to the pan. Continue cooking, stirring, until everything is golden brown and tender.
Remove the pan from the heat and let the mixture cool to room temperature.
Transfer the cooled onion, garlic, and pepper mixture to a blender.
Add the freshly squeezed orange juice, lime juice, and kosher salt to the blender.
Blend on high speed until the salsa is completely creamy and smooth.
Taste and adjust seasoning with more salt if needed. Pour into a container to serve or store.
Store in an airtight container in the refrigerator for up to 5 days. Salsa does not freeze well due to the emulsified oil and fresh citrus.
blender or food processor · kitchen torch or gas burner (for charring peppers)
Habanero peppers range from 100,000–350,000 Scoville Heat Units. This salsa is quite spicy; start with 2–3 peppers and add more to taste.
Fresh juice is strongly recommended for flavor. Bottled juice lacks the brightness and can add a metallic taste to the final salsa.
Store in an airtight container in the refrigerator for up to 5 days. The oil and acidity preserve it well.
Allspice adds warm, subtle complexity and a hint of clove and nutmeg flavor that balances the heat and citrus.
Yes. Make it up to 3 days ahead and store covered in the refrigerator. Flavors deepen slightly as it sits.
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