Roasted tomatillo habanero salsa! Ready for tacos! Are you still to intimidated to try fresh habanero peppers in some of your salsa recipes? I will be honest and tell you that I have encountered serranos and jalapeños that have been hotter! This is not always the case, but it does happen. Habanero peppers pair so well with the tartness of the tomatillos in this recipe. And who doesn’t enjoy some fresh oranges with spicy chile limon seasoning? The added fresh orange juice and lime juice make the tomatillo salsa extra zesty. You will not be able to stop at one chip! We grew up with mostly green tomatillo salsa prepared at home. The red version was the one you would see at the Mexican carniceria(meat market) ready for purchase. Until one day we put one and one together and figured out how to prepare it at home.
I actually developed this recipe a few years ago, and finally thought I should re-visit the recipe, prepare it again so that I could update the photos. I had one old photo and was surprised on how popular it is on Pinterest right now.
Roasted Tomatillo-Habanero Salsa
- 10 to matillos
- 2 habaneros
- 6 chile California or guajillo peppers dried
- 4 cloves garlic leave skins on
- Juice of 1 orange
- Juice of 1 lime
- Remove the seeds and stems from the dried chile California. Transfer to a pot of simmering water. Cook at a steady simmer for 10 minutes. Let sit for 20 minutes.
- Preheat a heavy skillet or saute pan to medium heat. While the pan is heating, remove the husks from the tomatillos and wash off. Lay the tomatillos, garlic and habanero peppers in preheated pan, drizzle with a little oil. Cook for the next 15 to 20 minutes, turning as needed. Remove the garlic after 15 minutes, so it doesn't burn. Remove from heat and let cool slightly.
- Drain the water from the dried chiles, transfer to the blender, along with all remaining ingredients,removing the skins from the garlic and stems from habaneros. Add about 1 1/2 teaspoons of salt,blend until smooth, taste for salt. Serve warm or at room temperature.
- Note:You can also roast the veggies in a 400 degree oven or on an outdoor grill.I prefer to roast mine on the stove top because I think you get more of a smokey, roasted flavor.
When you are roasting your tomatillos, try not to let them cook until they burst open. I will often transfer the tomatillos to the pot of chiles sitting in warm water as soon as they change color 95 percent. They should go from a bright green color to an olive color.
To see the original photo and recipe on my blog for Roasted Tomatillo Habanero Salsa, click SALSA !