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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.
Course Salsas
Cuisine Mexican
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 12
Calories 2kcal


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


  • 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!


  • 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.


Serving: 1Tbsp | Calories: 2kcal | Potassium: 20mg | Vitamin A: 20IU | Vitamin C: 3.1mg | Iron: 0.1mg