Prep 10 mins
Cook 0 mins
This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it!
- 453.59 g tomatillo, cut into quarters
- 1 habanero pepper, seeds and all
- 1 onion, rough chopped
- 3 garlic cloves
- 1-2 chipotle chile in adobo
- 1 lime, juice of
- 236.59 ml fresh cilantro (I used all three) or 236.59 ml fresh parsley (I used all three) or 236.59 ml fresh basil (I used all three)
- salt and pepper
- Put all ingredients into a blender.
- Process till pureed.
I used a pound and a half of tomatillos instead of one, simply because I grabbed too much. Also, I cut the tomatillos in half and roasted at 500 degrees for about seven minutes instead of leaving them raw. Otherwise, followed recipe exactly, using two of the chipotles and only the cilantro instead of the three herb combo. AMAZING. Absolutely amazing! So good! Plenty of heat, but it doesn't hide any of the flavor. Kudos!
Okay Rita, I continue to share this recipe. I gave it to a friend who is the best mexican chef I know and he hasn't stopped talking about it or eating it. His kids eat it with chips like it is guacamole or something mild. At this rate I am going to start growing tomatillos and make a fortune sell them to him. I can't get enough myself. I make it exactly like your recipe calls for, I don't change a thing. Thanks so much for sharing. Since I wrote the review below in January I am afraid I have become addicted to this stuff and not only that I have spread that addiction to several of my friends. I eat it over everything from rice to scrambled eggs, salmon, chicken breasts etc etc and it is all better for having this salsa on it. I want to thank Rita for this recipe it is absolutely delicious. You can easily add more or subtract heat from it with varying the amount or kind of pepper but I love it just the way the recipe is written. Jan 29, 2009 I followed the recipe exactly. It is great. I may try my own variations later but for now this stuff is perfect. PERFECT!!! Not too hot don't be afraid of the Habenero.
Fantastic coming from a salsa maker and a big salsa eater! My friends all loved it and I'm making it for the 3rd time. I didn't add any basil or other herb...only cilantro...that's the way we do it in Texas!