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.