Hey guys,
Here is the salsa I've been making that takes up a fair amount of my habanero crop. The Whole Foods by me has fresh hydroponic mint, which is pretty crucial. Anyway, here are the ingredients:
1 1/2 lbs tomatillos (roasted at 400 F until browned, make sure to add as much of the juice that comes out of them as possible)
3 habaneros, seeds and all (no stems)
1/2 medium yellow onion, raw
3 tbsp lime juice (or more)
1/4 cup water (more or less based on consistency)
1 tsp salt
1/2 bunch cilantro leaves
~12 leaves fresh mint
2 cloves garlic, raw
I highly recommend it. I've noticed that tomatillo salsas like this one start out about twice as hot as they become after a day or so in the refrigerator. I actually like it better if I dice up the onion very fine and add it after everything is already is pureed. That gives it a bit more character in the texture department.
Here is the salsa I've been making that takes up a fair amount of my habanero crop. The Whole Foods by me has fresh hydroponic mint, which is pretty crucial. Anyway, here are the ingredients:
1 1/2 lbs tomatillos (roasted at 400 F until browned, make sure to add as much of the juice that comes out of them as possible)
3 habaneros, seeds and all (no stems)
1/2 medium yellow onion, raw
3 tbsp lime juice (or more)
1/4 cup water (more or less based on consistency)
1 tsp salt
1/2 bunch cilantro leaves
~12 leaves fresh mint
2 cloves garlic, raw
I highly recommend it. I've noticed that tomatillo salsas like this one start out about twice as hot as they become after a day or so in the refrigerator. I actually like it better if I dice up the onion very fine and add it after everything is already is pureed. That gives it a bit more character in the texture department.
