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Roasted Tomatillo Habanero Salsa

Name: Roasted Tomatillo Habanero Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Approx. 2 cups (16 oz)
Cuisine: Mexican
Ingredients: 10 oz tomatillos (~280g, 5 to 6 medium tomatillos); 4 habanero peppers (~30g); 2 oz onion (~55g, 1/4 medium onion); 2 cloves garlic (~10g, with husks); 1/2 cup water (~120ml); 1/4 cup fresh cilantro (~10g, loosely packed); 1/2 tsp kosher salt (3g, or to taste)

Prep Time 10 mins

Cook Time 20 mins

Yield Approx. 2 cups (16 oz)

Tested Status Made 1 time

Inspiration: Ana Regalado ↗

Made 1 time Marked as made!

Kitchen Rating: Score: 1.0 / 2.0 (1 reviews)

Tested:

Heat

Extra Hot

Consensus:

Extra Hot (1)

Rate Heat:

Salsa Duo: Creamy Jalapeño Sauce (Salsa Doña Style) →

Pairs Best With: Carnitas Carne Asada Tacos al Pastor

Market Shopping List

(7 items)

10 oz tomatillos (~280g, 5 to 6 medium tomatillos)
4 habanero peppers (~30g)
2 oz onion (~55g, 1/4 medium onion)
2 cloves garlic (~10g, with husks)
1/2 cup water (~120ml)
1/4 cup fresh cilantro (~10g, loosely packed)
1/2 tsp kosher salt (3g, or to taste)

Preparation Steps

Read steps top-to-bottom

ROAST THE INGREDIENTS

Ingredients & Weights for this step:

tomatillos (10 oz / ~280g) habaneros (4 peppers / ~30g) onion (2 oz / ~55g) unpeeled garlic cloves (2 cloves / ~10g)

• Line a pan or comal with aluminum foil.
• Add whole tomatillos (10 oz / ~280g), habaneros (4 peppers / ~30g), onion (2 oz / ~55g), and unpeeled garlic cloves (2 cloves / ~10g). .

Kitchen Note: Keep the husks on the garlic to prevent it from burning during charring

CHAR AND STEAM

• Roast over medium-high heat for 15 to 20 minutes, turning occasionally until well charred on all sides.
• Once charred, seal tightly inside the aluminum foil packet, remove the pan from heat, and let sit for 15 to 20 minutes to steam and soften in trapped heat.

PREP FOR BLENDING

• Remove stems from roasted habaneros and peel the husks off the roasted garlic cloves.
• Transfer roasted tomatillos, habaneros, onion, and peeled garlic to the blender jar.

BLEND THE BASE

Ingredients & Weights for this step:

kosher salt (1/2 tsp / 3g) water (1/2 cup / ~120ml)

• Add kosher salt (1/2 tsp / 3g) and water (1/2 cup / ~120ml) to help circulate.
• Blend on medium-high for 30 to 60 seconds until smooth.

ADD CILANTRO & FINISH

Ingredients & Weights for this step:

fresh cilantro (1/4 cup / ~10g)

• Add fresh cilantro (1/4 cup / ~10g) and pulse briefly until incorporated to your desired salsa texture.
• Taste and adjust salt or water as needed.
• Serve warm or chilled.

Storage & Shelf Life

Glass jar or squeeze bottle. Up to 7 days refrigerated. Shake well before serving.