Friday, May 02, 2008


Super Spicy Habanero, Tomatillo Salsa

I don’t know what happened! Honestly…looking at my calendar for the next three months it seems as if I have exactly 28 minutes of unblocked time coming to me – sometime in July I think.

It’s as if I got caught up in a tornado. Wait, sorry, is that the funnel cloud one? Yes, what I meant is I got caught up in a funnel cloud of social engagements and activities and meetings (well, not so many of them thankfully) and all sorts of summer-centric-paloozas.

I’m not complaining though, as a matter of fact, I am quite looking forward to it. I’m a bit of a planning calendar (“diary” if I were British) addict. (Do you use Google calendars? The best! The BEST!) and happy to see all the good times that lay ahead.

And due to that, I have got to dust off my BBQ/Potluck/Cocktail Soiree recipes and get myself in gear. Like a soldier going in to battle I must be prepared!
I have to bust out the good stuff! Bring out the big guns! (My, MY, lots of military references today. How…odd.)

So peaches, if you want to arm yourselves too…try making a big batch of this scorching salsa. It’s sure to put a bit of zip in your step (and tears in your eyes. Seriously.) and get you in the mood for Cinco de Mayo and the long, hot summer.

Try it, and taste the joy.

2 habenero chiles
2 jalapeno chiles
2 serrano chiles
1 large onion, large dice
2 cloves garlic
6 tomatillos
Juice of 3 limes
½ cup minced cilantro
2 tablespoons vegetable oil

In a large cast-iron pan, roast the chiles until charred on all sides. Place in a bowl and cover with plastic wrap to steam.

Meanwhile, char the onion and garlic in the same dry skillet.

Next up, (carefully!) rub the charred skin off and pull out the seeds.

Puree everything in a food processor. Taste and add salt as needed.

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I must make this and bathe in it.

OK, no, that might be dangerous. I must at least eat it until my forhead sweats...
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Ahh...I heart all things I can dip tortilla chips in, and I love cooking with tomatillos! Thanks for the recipe.
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