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
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
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.
Nutrition
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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More recipes:
Pan Scrambled Eggs with Poblano Peppers and Green Salsa
Piquin Pepper Salsa
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Mely, I don't know if I told you, but out oldest grandson has been serving a mission for our Church in the Monterey, Mexico area. He's been there for nearly two years and will be home in a few weeks. His early emails led me to believe that he was eating salsa with everything!!
Hello Yolanda,
Yes, we always have salsas in the fridge. But, not everything is spicy as some people believe. Happy to know about your grandson living close to Monterrey. We lived there for 6 years, and we loved the people (very hard working) and their food. As a matter of fact, today we are having a classic dish from that area. I will share the recipe next week. Now, you can surprise him with a lot of salsa recipes.
Hi Mely I'm so glad to happen on this your page..so many authentic recipes!!!
Is there a cookbook that I could buy? Would make a great Christmas gift…
Hello Cristina,
Thank you for your kind comment. A cookbook is on my plans, but for personals reasons, it has been postponed. Thank you for asking, and for sure there will be a book and maybe more than one in the future. Stay tuned!
Mely,
On recipe you did not say to add water to pot to boil the Toms and habs. How much water and do you discard water? Thank you.
Hello Capt Tracy,
Thank you, I added some extra notes to the directions. Usually, you do not need water when processing the salsa, but in case your tomatillos are not juicy, add a couple of tablespoons of the cooking water.
Happy cooking! 🙂
Can You use can tomatillos and if so does that change the recipe
Hello Mike,
If you don’t find fresh tomatillos, you can use the ones sold in a can. It could slightly change in flavor since some brands add some sort of sugar and additives to preserve the tomatillos.