Roasted Tomatillo-Habanero Salsa

Fiery red roasted tomatillo/habanero salsa with smokey dried chiles, roasted garlic,fresh lime and orange juice...
Course Salsa/Sauces
Cuisine Mexican
Servings 3 Cups



  • 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
  • Salt



  • 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.