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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
INGREDIENTS
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
PROCEDURE
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.
[…] out the window! We do, however, encourage you to make the salsa from scratch. We especially love tomatillo salsa paired with Azuñia Blanco organic tequila; the fresh bouquet of cilantro and tart tomatillos […]
Very good salsa, I used no water (tomatoes had plenty of liquid). Other than that, I followed recipe as shown, and is a big hit with everyone!
100% agree that water levels in tomatoes can vary widely from season to season & region to region. Did you use any tomatillos in your salsa, or just straight tomatoes?