Tomatillo Habanero Salsa
Tomatillo Habanero Salsa is just begging for chips to dip. It’s also perfect as a topping on your favorite Mexican foods - tacos, burritos, tostadas, etc. Don’t worry about the heat. It’s easy to adjust without losing any of the flavor.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Appetizer
Cuisine: Mexican
Servings: 1 cups
Calories: 132kcal
- 10 tomatillos
- 2 habanero peppers
- 1 garlic clove
- ¼ onion
- 1 tablespoon salt
Heat griddle.
Place tomatillos and char on all sides.
After 2 minutes, add the remaining ingredients, minus the salt.
Turn all the ingredients, making sure all the sides are charred.
Set aside until ready to use.
Once the habanero has cooled enough to handle, using the stem, place on a cutting board.
Cut the stem off. Cut lengthwise and remove the seeds.
Add all the ingredients including the salt to a blender.
Blend until smooth.
Serve and enjoy!
HOW TO ADJUST THE HEAT
- For a mild Tomatillo Habanero Salsa, use only 1 habanero pepper.
- For a REALLY spicy salsa, add 3-4 peppers.
The more habaneros you use, the spicier it will be.
In the Oven: Place (except for the salt) on a cookie sheet. Coat all the ingredients with oil. Dust with salt. Roast under the broiler for 7 minutes. Turn and roast again under the broiler for 5 minutes.
On the stove: Place all the ingredients (minus the salt) in a stock pot with 6 cups of water. Bring to a boil. Simmer for 5 minutes. Remove the ingredients and discard water. This method will not give the salsa a roasted flavor.
Calories: 132kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 6983mg | Potassium: 1016mg | Fiber: 7g | Sugar: 16g | Vitamin A: 578IU | Vitamin C: 72mg | Calcium: 24mg | Iron: 2mg