I know what some of you think when you saw the chile pepper featured in our Tomatillo Habanero Salsa. I get the same way when I see Habaneros. But, I am here to tell you, “Girl, don’t be scurred!”
Trust me. In this recipe, the Habanero gently lifts the green tomatillos to a good place. The heat slowly rises from the back of your tongue but quickly mellows. The salsa is perfect by itself as a dip with some good quality tortilla chips or simmered with chunks of pork or Costillas de Puerco (Pork Chops).
TOMATILLO SALSA WITH HABANERO
Makes 4 cups
1 pound green tomatillos
1 habanero pepper, stemmed
1 medium yellow onion, cut in half
4 garlic cloves, peeled
2 tablespoons olive oil to coat vegetables
1/2 cup cilantro leaves
1/2 cup water
Juice of half a lime
1 teaspoon salt
Preheat over at 425 degrees.
- In a large roasting pan arrange the tomatillos, habanero, onion, and garlic. Drizzle with olive oil.
- Roast for 10 to 12 minutes, turning the vegetables half-way through.
- Place all the roasted ingredients in a blender. Add the cilantro, water, lime juice, and salt.
- Blend well.
- Allow the salsa to cool and then serve.