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!
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!
My sister warned me not to attempt tomatillo salsa, because it's usually too sweet, but this recipe sounded irresistible. And wow, is it ever!! I substituted the habaneros for jalapenos, so that those with low-heat tolerance could still eat it. It was so good that I frequently and embarrassingly had this snack as a meal. I'm making another batch today for friends who've declared it "amazing".