Habanero Tomatillo Salsa Recipe

4.75 from 4 votes

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Habanero Tomatillo Salsa

Habaneros and tomatillos come together in this recipe to make a remarkably wholesome salsa; the tomatillos cool down the spiciness of the habaneros and add a little bit of sharpness to the flavor of the salsa. This recipe has only two main ingredients, but you can play around with it and add your own personal touch.

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Salsas are a very common part of our everyday cooking. They’re so commonplace, in fact, that it can be hard to have a meal in Mexico without one. You might start your day off with some eggs covered in salsa, or a salsa mixed in with scrambled eggs. If you don’t have breakfast, maybe you’ll have a late brunch of tacos topped with salsa. And then for your midday meal, you’ll enjoy a plate with rice and a dish cooked in some sort of other salsa! Whether it’s made with fresh or dried peppers, we can’t avoid having around a good salsa.

But don’t get me wrong, not all salsas are spicy, some are just made out of tomatoes, onion, and garlic, or use very mild peppers. In addition to that, not all of our food is some sort of spicy stew, just check out the recipe section on this blog to get an idea of our vast gastronomy.

How to make Habanero Tomatillo Salsa

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DIRECTIONS:

• Remove husk from tomatillos and wash them under running water to get rid of any sticky residue they might have. (Please check the ingredients list below)
• Place them in a saucepan with 3 cups water along with the habanero peppers.
• Cook at medium heat for about 10-12 minutes, until the tomatillos and peppers are soft and cooked.
• Let them cool for a few minutes and then place in your blender or food processor. Process for a few seconds until it has a chunky texture. (Add a couple of tablespoons of the cooking water to the blender only if needed). Pour into a serving bowl and season with salt. Enjoy!

Habanero tomatillo salsa recipe

Habaneros and tomatillos come together in this recipe to make a remarkably wholesome salsa; the tomatillos cool down the spiciness of the habaneros and add a little bit of sharpness to the flavor of the salsa. This recipe has only two main ingredients.

4.75 from 4 votes

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Course: Salsas

Cuisine: Mexican

Prep Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

Servings: 12

Calories: 2kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 2 medium sized tomatillos husk removed
• 2 habanero peppers stems removed
• Salt to taste

Instructions

• Remove husk from tomatillos and wash them under running water to get rid of any sticky residue they might have.
• Place them in a saucepan with 3 cups water along with the habanero peppers.
• Cook over medium heat for about 10-12 minutes, until the tomatillos and peppers are soft and cooked.
• Let them cool for a few minutes and then place in your blender or food processor. Process for a few seconds until it has a chunky texture. (Add a couple of tablespoons of the cooking water to the blender only if needed). Pour into a serving bowl and season with salt. Enjoy!

Notes

• This recipe only renders ¾ cups of salsa. As it is still a spicy salsa, you will only need a few drops to enjoy it. If you’re cooking for a big crowd, then double or triple the amount.
• You can also add chopped onion and cilantro to this salsa just before serving.

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Nutrition

Serving: 1Tbsp | Calories: 2kcal | Potassium: 20mg | Vitamin A: 0.4% | Vitamin C: 3.7% | Iron: 0.3%

This is an excellent salsa to serve with grilled chicken, fish, or steaks. And don’t forget to pair it with a good creamy guacamole, like the one pictured below. It has become my new favorite.

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