Salsa Verde con Habanero
Serves 2
Directions
- 1Preheat your broiler to high.
- 2Place half of the tomatillos, the quartered onion, garlic, and habanero on a sheet tray. Broil until lightly blackened and tender, flipping halfway through for even cooking.
- 3Remove from the broiler, peel the garlic, and remove the chile stems.
- 4Transfer the roasted vegetables to a blender along with the cilantro, salt, bouillon, and the remaining raw tomatillos. Blend until your desired consistency is reached.
- 5Fold in the rinsed diced onion. Taste and adjust seasoning as needed.
Ingredients
- 525 g tomatillo
- 40 g white onion
- 35 g garlic, still in its paper
- 20 g habanero chile
- 30 g cilantro, roughly chopped
- 4 g Diamond Crystal kosher salt
- 4 g Knorr chicken bouillon
- 40 g white onion, small dice and rinsed
