Roasted Tomatillo-Habanero Salsa
INGREDIENTS
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10 tomatillos
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2 Habanero peppers
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6 chile California or guajillo peppers (dried)
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4 cloves garlic, leave skins on
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Juice of 1 orange
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Juice of 1 lime
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Salt
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Directions:
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1. Remove the seeds and stems from the dried chile California, and tear the peppers into pieces. Transfer to a glass bowl, cover with water and cook in the microwave for 5 minutes. Remove from microwave, stir and set aside.
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2. Line a heavy skillet or saute pan with foil paper and preheat to medium heat. While the pan is heating, remove the husks from the tomatillos and wash off. Lay the tomatillos, garlic and Habanero peppers in preheated pan, drizzle with a little cano
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3. Drain the water from the dried chiles, transfer to the blender, along with all remaining ingredients, removing the skins from the garlic and stems from Habaneros. Add about 1½ teaspoons of salt, blend until smooth, taste for salt. Serve warm or a
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Note: You can also roast the veggies in a 400-degree oven or on an outdoor grill. I prefer to roast mine on the stove top because I think you get more of a smokey, roasted flavor.
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Below, Chicken Tostadas with a fiery red tomatillo-habanero salsa, radishes, cilantro and lime.
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