Creeping Heat Roja

Name: Creeping Heat Roja
Total time: 2700 s
Yield: 24 oz
Cuisine: American
Ingredients: 7 garlic cloves; 6 tomatillos; 1/4 white onion; 2 dried Guajillo chile pods; 1/4 oz chile tepin; 1/2 tsp Oregano; 1/2 tsp Cumin; 1 1/2 tsp sugar; 2 tsp salt; 2 tbs olive oil; 1/2 tsp cornstarch; 2 cups water; 5 Habaneros

Phil @Salsa_Hombre

**Spicy** Habanero based salsa that has a time delayed heat response. Very delicious for tacos or just dipping as I like. Perfect for party’s for dipping selection.

Phil @Salsa_Hombre

**Spicy** Habanero based salsa that has a time delayed heat response. Very delicious for tacos or just dipping as I like. Perfect for party’s for dipping selection.

Saved

Ingredients

45 minutes

24 oz

7garlic cloves
6tomatillos
1/4white onion
2dried Guajillo chile pods
1/4 ozchile tepin
1/2 tspOregano
1/2 tspCumin
1 1/2 tspsugar
2 tspsalt
2 tbsolive oil
1/2 tspcornstarch
2 cupswater
5Habaneros

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Steps

45 minutes

1

Place all tomatillos (husked) into pan with 2 cups water and cook on medium low until they turn a darker shade of green and soft but not mushy set aside.
2

Cut the onion into four large sections. Place onion and garlic cloves 1 tsp sugar and 1 tsp salt into pan with olive oil and cook in medium for about 5 minutes to caramelize. Add two Guajillo chilis seeded and 1/4 oz tepin chiles into pan with onion and garlic. Toast an additional 3 minutes until garlic and onion turn brown.
3

Place all tomatillos into food processor along with onions, garlic, and chiles into the food processor. Cut and seed five habanero peppers add into food processor. Add 1 tsp salt 1/2 tsp cornstarch and about 1/4 cup or less of the tomatillo water and puree.
4

Return liquid into heat pan and let simmer on low heat for about 5 minutes and add 1/2 tsp sugar just before removing. Remove from heat and enjoy.