Habañero Salsa Verde

Name: Habañero Salsa Verde
Total time: 1800 s
Yield: 20 servings
Cuisine: American
Ingredients: 2 lb tomatillos, husked and rinsed; 1 medium onion, coarsely chopped; 4 fresh garlic cloves, peeled; 1 habañero peppers, seeded or not, depending how spicy you like salsa; 1/2 cup fresh cilantro; 1 tbsp fresh-squeezed lime juice; 1 tsp salt (plus more to taste, if needed)

MuffinGoddess @cook_2920692

adapted from Epicurious. This is a staple table salsa in my house. Awesome on tacos, eggs, quesadillas, gorditas, carne asada, etc. My Mexican hubby likes it more spicy, so I usually use 3 habs (2 seeded and 1 not, so it's not ungodly spicy), but use as many or as few as you like, seeded or not. Just a tip, open a window when you're broiling the habs -- the chile fumes will sneak up on you, lol! Servings based on use as a condiment.

MuffinGoddess @cook_2920692

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Ingredients

30 mins

20 servings

2 lbtomatillos, husked and rinsed
1medium onion, coarsely chopped
4fresh garlic cloves, peeled
1habañero peppers, seeded or not, depending how spicy you like salsa
1/2 cupfresh cilantro
1 tbspfresh-squeezed lime juice
1 tspsalt (plus more to taste, if needed)

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Steps

30 mins

1

Preheat broiler and line a rimmed baking sheet with foil (do NOT use parchment, it will catch fire under the broiler).
2

Arrange the tomatillos, onion, garlic cloves and chiles in one layer on the prepared baking sheet. Broil veggies until they start to blacken. You'll have to keep an eye on them and remove things from the pan as they blacken (chiles first, then garlic, lastly onion and tomatillos -- approximately 5 to 15 minutes for everything to properly blacken).
3

Place blackened veggies and any pan juices in the food processor (can use a blender if you prefer). Add the cilantro, lime juice, and 1 tsp salt, then process until everything is chopped up and evenly distributed, making it as smooth or as chunky as you like.
4

Pour salsa into a container with a lid and place in the fridge to chill for at least 1 hour.
5

Before serving, check salsa for taste. Add more salt if you wish.
6

This makes around 3 cups of salsa. You can cook meats or eggs in it, or just use it as a condiment. As with any salsa, it will keep much longer if you portion out only the amount you need at 1 time, keep the rest of the salsa refrigerated, and always use a clean spoon to dish it out.