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Roasted Tomatillo-Habanero Salsa

Ingredients:

10 tomatillos
2 habaneros
6 chile California or guajillo peppers (dried)
4 cloves garlic, leave skins on
Juice of 1 orange
Juice of 1 lime
Salt

Directions:

1. Remove the seeds and stems from the dried chile California, and tear the peppers into pieces. Transfer to a glass bowl, cover with water and cook in the microwave for 5 minutes. Remove from microwave, stir and set aside.

2. Line a heavy skillet or saute pan with foil paper and preheat to medium heat. While the pan is heating, remove the husks from the tomatillos and wash off. Lay the tomatillos, garlic and habanero peppers in preheated pan, drizzle with a little canola oil. Cook for the next 15 to 20 minutes, turning as needed. Remove the garlic after 15 minutes, so it doesn't burn. Remove from heat and let cool slightly.

3. Drain the water from the dried chiles, transfer to the blender, along with all remaining ingredients, removing the skins from the garlic and stems from habaneros. Add about 1½ teaspoons of salt, blend until smooth, taste for salt. Serve warm or at room temperature.

Note: You can also roast the veggies in a 400-degree oven or on an outdoor grill. I prefer to roast mine on the stove top because I think you get more of a smokey, roasted flavor.

Chicken Tostadas with a fiery red tomatillo-habanero salsa, radishes, cilantro and lime.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Habanero, Salsa, Tomatillos

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Comment by Sonia Mendez Garcia on April 30, 2013 at 4:21pm: Stop!! Lol...now I want some too!!

Comment by Lynn Socko on April 30, 2013 at 4:18pm: yes and I love the little burst of citrus you get from the orange, never tasted anything like it before. Sitting here now having some with some oven baked tortilla chips and a cold beer!!

Comment by Sonia Mendez Garcia on April 30, 2013 at 12:52pm: Lol!! I just love, love, love the flavors of habanero and the tang of the tomatillos!!!

Comment by Lynn Socko on April 30, 2013 at 12:36pm: Hi Sonia, I made this again today and I am so in love with it, I literally could drink it!!!

Comment by Sonia Mendez Garcia on October 16, 2012 at 7:19am: You are welcome Brenda!

Comment by Brenda Joy Downey on October 16, 2012 at 12:12am: Hi Sonia! We love it, and also, just wanted to let you know that if this recipe can make two and half pints, and if doubled, then it will make four and half pints. I love canning, and this recipe turned out great for canning purposes too! Next time, I will try adding three habenero pepper's to the doubled recipe, since it is hot with two habenero pepper's, but I prefer mine hotter. I love the citrus taste it has in it too..makes this salsa so refreshing while being hot! Thank you again!

Comment by Sonia Mendez Garcia on October 15, 2012 at 8:40am: Hi Brenda!!! So happy you liked the salsa recipe!!!! I just love making salsa because there are soo many variations to play with!!! I am so glad your family liked it!!!!

Comment by Brenda Joy Downey on October 15, 2012 at 3:00am: Hi Sonia!

I just wanted to let you know that I made this salsa, and we LOVE it..it is a real keeper for my family! I canned four pints by doubling your recipe, using 20 med size tomatillo's, 2 Habernero's (plan to use 3 next time), and 12 Chile California's, 8 cloves of garli, 2 juices orange, and 2 juices lime. The heat in the salsa, using 2 habenero's, in this doubled recipe, was just perfect for making it mild, but still very delicious. Next time, I plan to use 3 habenero's in the doubled recipe, since I do like it hotter, but 4 may be too hot for us. Even though using 2 habenero's made it sooo delicious, and mild. The citrus taste is absolutely a delicious combination with the habenero's, garlics, tomatillo's, and chile peppers! We love this salsa, and have been using it on everything! I am keeping this salsa recipe in my household..thank you so much!

Comment by Brenda Joy Downey on August 27, 2012 at 10:34pm: Hi Sonia..Thank you so much for giving me an idea of the measuring contents of this recipe..I think I will make three batches for each, three for hot and three for mild..thank you for sending me a friend request also..I gladly accepted! I hope to make these asap!

Comment by Sonia Mendez Garcia on August 27, 2012 at 9:19pm: I am no too familiar with filling a quart, hahha...I think if you doubled this recipe you would get about three quarts or a little more depending on how big the tomatillos are. You know sometimes they are pretty big! Yeah I would for sure make two batches...that habanero compliments the tomatillos so well!