Salsa de Chile Habanero
The Mayan word for this mixture (xnipec) means "nose of the dog," a vivid description of its sinus-clearing effects. For a truly incendiary salsa, add an extra habanero.
Recipe information
Yield
Makes about 3 cups
Ingredients
16 medium tomatillos (about 2 pounds), husked, rinsed
1/2 medium white onion
4 garlic cloves, peeled
1 1 1/2-inch-long fresh habanero chile
1/2 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt
Preparation
Step 1
Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and about 10 minutes per side for tomatillos, onion, and garlic.
Step 2
Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold, at least 1 hour and up to 4 hours. Season salsa to taste with more salt.
