Tomatillo Habanero Salsa

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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 Habanero Salsa 2 Vertical

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.

  1. In a large roasting pan arrange the tomatillos, habanero, onion, and garlic. Drizzle with olive oil.
  2. Roast for 10 to 12 minutes, turning the vegetables half-way through.
  3. Place all the roasted ingredients in a blender. Add the cilantro, water, lime juice, and salt.
  4. Blend well.
  5. Allow the salsa to cool and then serve.

Final Tomatillo Habanero Salsa plate

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  1. […] 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 […]

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