Blackened Tomatillo Poblano Salsa with Habanero Pepper

by | Oct 7, 2014 | CSA Member Updates, Recipes

10 tomatillos; remove the papery husks and then wash the tomatillos

2 poblano peppers
1 small white onion, sliced thick
3 Habanero peppers
4 cloves garlic
Juice of 1 key lime
Salt to taste

1.  Preheat a large skillet to medium heat for 5 minutes. Line with heavy duty aluminum foil and drizzle a little canola oil onto the foil.
2.  Lay all the veggies onto hot pan and cook until blackened in most spots. Cook the garlic and onions towards the outside of pan because they cook much quicker. When ready, transfer the poblano peppers to a plastic bag to let them steam and cool slightly. Remove other veggies from heat and let cool.
3.  Once veggies have cooled slightly, add the tomatillos and Habanero peppers (first remove the stems) to the blender. Pulse to blend to create a coarse chop. Peel the blistered skins from the poblanos and remove the stems and seeds. Chop the poblanos and garlic finely by hand. Combine all of the ingredients, then add lime juice and salt to taste.

CSA Produce

Produce Featured in this Recipe

Yellow Onions

Yellow Onions

A classic cooking onion, yellow onions are also known as storage onions. They have a ...
Habanero Peppers

Habanero Peppers

Habanero chili peppers are an exceptionally hot pepper.  Unripe habaneros are green, ...


Important in Mexican cooking, the tomatillo, or husk tomato, has been under-utilized ...
Bulb Onions

Bulb Onions

The versatile onion is the most universal seasoning used by humans.  The common bulb ...
Poblano Peppers

Poblano Peppers

Poblano peppers are mild chili peppers that originated in the state of Puebla, ...
Green Top Onions

Green Top Onions

We all know what wonderful flavor enhancers onions are.  Their versatility is ...


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