What goes better with margaritas than salsa and guacamole? Pretty much nothing. Which is why I came up with these spicy versions of the beloved classics to go with the Habanero Watermelon Margaritas I posted earlier this week.
Salsa and guacamole may seem like a no brainer appetizer, but adding a hot and unexpected twist to these time-honored crowd-pleasers in the form of minced white habaneros will keep your dinner guests on their toes and clamoring for more. So break out the spice and don’t forget to keep the margarita refills handy!
A Note on Handling Hot Peppers
Real quick, before we dive into the recipes, I just want to remind everyone to please be careful when handling ultra-hot peppers like habaneros, scotch bonnets, and the like. If you’ve ever touched your eyes after chopping jalapeños, you know what I’m talking about, but if you haven’t made that mistake yet, trust me– it is not fun. I always wear disposable gloves when handling super hot peppers, and I highly recommend you do the same. Now, let’s get chopping!
Habanero Tomato Salsa
This salsa is fresh and light, with a mild heat.
- 3 cups diced tomatoes, approx. 5-6 small tomatoes
- ¼ cup packed cilantro leaves
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 habanero, sliced thin, seeds and all
- ¼ tsp cumin powder
- ¼ tsp salt
- ¼ tsp sugar
- juice of one lime
Pulse everything in a blender or food processor until it reaches your desired consistency. Refrigerate for an hour before serving to allow flavors to meld together.
Holy Moly Habanero Guacamole
This guacamole gets a lovely hint of sweetness from the mango, and a bit of heat from the seedless habaneros. Spoon lavishly onto corn chips and dunk into the Habanero Salsa for added heat.
- 4 large avocados
- 2 limes, juiced
- 1 small red onion, finely chopped
- 1 mango, finely chopped
- 1 garlic clove, minced
- 1 tsp kosher salt
- 1 white habanero, seeds removed and minced
- 3 tbsp chopped fresh cilantro
Scoop avocado flesh into a large bowl and mash together until it reaches your desired consistency. Squeeze lime juice into bowl. Add remaining ingredients and mix until combined.
To store guacamole, cover with saran wrap and press wrap down so that it touches the surface of the guacamole to prevent discoloration.