Habanero Chile Salsa (Salsa De Chile Habanero) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 16 medium tomatillos (about 2 pounds), husked, rinsed | 1/2 medium white onion | 4 garlic cloves, peeled |
| 1 1-1/2 inch long fresh habanero chile | 1/2 cup chopped fresh cilantro | 1-1/2 tablespoons fresh lime juice |
| 1 teaspoon salt | ||
| 1 | Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and about 10 minutes per side for tomatillos, onion, and garlic. |
| 2 | Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold, at least 1 hour and up to 4 hours. Season salsa to taste with more salt. |