Salsa Cremosa de Habanero—Sweet heat from the Yucatán

Salsa Cremosa de Habanero – The Perfect Sweet Heat

Introduction

I’ve been making this salsa for over 15 years—and I’m still not over it.

The first time I had it was at a lonchera (lunch truck) in the Yucatán, parked behind the hotel where I was staying. Every day, the same lady pulled up and served just one thing: Tortas de Cochinita Pibil.

Pickled red onions spiked with oregano, juicy achiote-rubbed pork, crusty pan salado (a baguette-like roll), and then this magic salsa—a sweet heat that burned just enough to keep you coming back for more.

She was kind enough to share her techniques for both the cochinita and the salsa, and while I never wrote down her name or the hotel (rookie mistake), the salsa stuck with me. This one’s for her.

Why This Salsa Works

• Sweet & Spicy Balance → The heat from charred habaneros meets the bright sweetness of fresh orange & lime juice.

• Caramelized Depth → Onion, garlic, and whole allspice berries bring out deep, rich flavors.

• Velvety Smooth → Another perfectly emulsified salsa—rich and creamy, no dairy needed.

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Ingredients

Salsa Cremosa de Habanero (Yields: 1 Pint)

• 125g neutral oil

• 360g white onion, large dice

• 75g garlic, whole cloves, peeled

• 4 allspice berries, whole

• 50g habanero, tatemado (charred)

• 135g fresh orange juice

• 60g fresh lime juice

• 8g Diamond Crystal kosher salt

Instructions

1️⃣ Sauté for Depth

1. In a sauté pan over medium heat, add oil, onion, garlic, and allspice berries.

2. Cook, stirring occasionally, until everything is just starting to turn golden.

3. Add the charred habaneros and continue cooking until everything is deeply golden brown and tender.

4. Remove from heat and let cool to room temperature.

2️⃣ Blend Until Smooth

1. Transfer the cooked ingredients to a blender.

2. Add orange juice, lime juice, and salt.

3. Purée on high until creamy and smooth.

4. Taste & adjust seasoning with additional salt if needed.

5. If it’s too thick, thin it out with water until it reaches your desired consistency.

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Blended Salsa

Check out us making a backyard cochinta with the Chef Steps team!

Why This Salsa Belongs on Cochinita Pibil

If you’ve ever had cochinita pibil, this salsa is non-negotiable.

The charred habaneros bring slow-building heat, the citrus juices mimic the naranja agria (sour orange) traditionally used in these dishes, and the caramelized onion and garlic give it richness.

This salsa was made for cochinita pibil, but it also kills on tacos, grilled meats, or even eggs.

Tips & Tricks

🔥 Sweet Heat Perfection → The habaneros will vary in heat—taste and adjust as needed.
🔥 Caramelization = Flavor → Let the onions and garlic go golden brown before blending.
🔥 Thin it Out if Needed → This salsa is thick; add water to get it just right.

Make It & Show Me

Try this salsa and tell me what you put it on. Cochinita? Tacos? Eggs? Tag me on Instagram @goatboyintl and show me your best plate.