Salsa Verde con Habanero y Oregano
Serves 1
Directions
- 1Quarter half of the tomatillos and leave the remaining tomatillos whole. Place the whole tomatillos, garlic, and habaneros on a sheet tray and broil until blackened and tender.
- 2Peel the roasted garlic and remove the stems from the habaneros.
- 3Add the raw tomatillos, roasted tomatillos, garlic, habaneros, salt, chicken bouillon (if using), and water to a blender and purée.
- 4Fold in the prepared onion and minced oregano, then adjust salt if needed.
Ingredients
- 345 g tomatillo
- 20 g habanero
- 30 g garlic
- 4 g diamond crystal kosher salt
- 2 g fresh oregano, minced
- 1 g knorr chicken bouillon (optional)
- 40 g white onion, small dice and rinsed under cold water
- 20 g water
Equipment
knifecutting boardsheet traybroilerblendermesh strainer
Tips
- The flavor improves after sitting for an hour.
- Serve immediately or chilled.
