Habanero Cream Salsa

Creamy Habanero SalsaThis creamy habanero salsa is rich, smooth, and balanced with the sweetness of sautéed onion. While it uses three habanero peppers, cooking them down and removing the seeds softens the heat, giving you a salsa that’s flavorful with a noticeable but manageable kick.
It’s just as good as a dip as it is a sauce. Spoon it over fish tacos, spread it on sandwiches, drizzle it over grilled meats, or serve it alongside roasted vegetables.
Ingredients ​

Ingredients 

• 1/4 cup neutral oil (avocado or vegetable oil)
• 1/2 medium onion, roughly chopped
• 3 habanero peppers, seeded and halved
• 2 cloves garlic
• Juice of 2 limes
• 3 tablespoons mayonnaise
• 1/3 cup water (plus more as needed)
• Salt and pepper, to taste

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Instructions
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1. Heat oil in a skillet over medium heat.
2. Add onion and cook until softened and lightly golden, about 6–8 minutes.
3. Add habaneros and garlic. Cook until tender and fragrant, about 3–5 minutes.
4. Transfer everything, including the oil, to a blender.
5. Add lime juice, mayonnaise, water, salt, and pepper.
6. Blend until smooth and creamy.
7. Taste and adjust seasoning. Add more water if you want a thinner consistency.

Notes

• Heat level: This salsa has a medium heat. For less spice, use 1–2 habaneros. For more, leave some seeds in.
• Consistency: Keep it thick for dipping or thin it out for drizzling.
• Flavor tip: Let it rest for 20–30 minutes before serving. The flavors mellow and come together.

How to Use It

• Dip for tortilla chips
• Sauce for fish tacos or shrimp
• Spread for sandwiches or burgers
• Drizzle over tri-tip or grilled chicken
• Spoon over roasted vegetables