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Habanero Chile Salsa




Source of Recipe


Bon Appetit 5/03






Recipe Introduction


The Mayan word for this mixture (xnipec) means "nose of the dog", a vivid description of its sinus-clearing effects. For a truly incendiary salsa, add an extra habanero.





List of Ingredients



• 16 medium tomatillos (about 2 lbs), husked, rinsed
  
• 1/2 medium white onion
  
• 4 garlic cloves, peeled
  
• 1 (1 1/2" long) fresh habanero chile
  
• 1/2 cup chopped fresh cilantro
  
• 1 1/2 T fresh lime juice
  
• 1 tsp salt
  






Instructions



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.
   






Final Comments


Makes about 3 cups