Tomatillo Habanero Salsa

Stephen Chavez

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

The post Tomatillo Habanero Salsa appeared first on Latino Foodie.

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