A fiery, tangy salsa from the Yucatán Peninsula, perfect for pairing with tacos, grilled meats, or as a dip for tortilla chips.
Ingredients
- 1 medium ripe tomato, finely chopped
- 1/4 cup red onion, finely chopped
- 2–3 habanero peppers, finely chopped (adjust to desired heat level)
- 3 tablespoons fresh cilantro, chopped
- 2 tablespoons sour orange juice (or substitute with a mix of 1 tablespoon lime juice and 1 tablespoon orange juice)
- 1/4 teaspoon salt (or to taste)
Instructions
Prepare the Ingredients:
- Finely chop the tomato, red onion, and habanero peppers.
- Chop the fresh cilantro.
Combine the Ingredients:
- In a medium bowl, combine the chopped tomato, red onion, habanero peppers, and cilantro.
Add the Citrus Juice:
- Pour in the sour orange juice (or the lime and orange juice mixture).
- Add salt to taste.
Mix and Let Sit:
- Stir the mixture well to combine all ingredients.
- Let the salsa sit for at least 30 minutes to allow the flavors to meld.
Serve:
- Serve immediately with tacos, grilled meats, or as a dip for tortilla chips.
Storage
- Store any leftover salsa in an airtight container in the refrigerator.
- Best consumed within 3–5 days.
- Stir before serving, especially if it has been refrigerated for a few days.
Notes
- Adjusting Heat: For a milder salsa, reduce the number of habanero peppers or remove the seeds before chopping.
- Flavor Variations: If sour orange juice is unavailable, a mix of lime and orange juice can be used as a substitute.
- Serving Suggestions: This salsa pairs well with traditional Yucatecan dishes such as cochinita pibil, panuchos, and salbutes.
Variations
- Milder — Use 1 habanero instead of 3 and remove all seeds.
- More citrus — Add Seville orange juice (bitter orange) for the most traditional version.
Added Aug 27, 2026 · Updated Oct 26, 2026