PrintIngredients
1 lb Tomatillo, husks removed
1 White Onion, diced (divided in half)
1 Habanero Pepper
1 Pablano Pepper
2 Jalapeno Peppers
2 Garlic Cloves, skins on
1 Cup Cilantro, chopped (divided in half)
Juice of 1 Lime
Salt, to taste
Cooking Instructions
Heat dry skillet. To skillet, add tomatillos, peppers and garlic. Blacken skins; tomatillos will be done first. Add tomatillos to blender and reserve. Meanwhile, continue to blacken peppers and garlic. Remove from pan and place in Ziploc bag. When cooled, remove skins and seeds. Leave the seeds if you want it hotter. Add peppers and garlic to blender and puree. Add half the diced onion and half the cilantro. Add limejuice and salt to taste. Pour mixture into serving bowl and lightly mix in remaining onion and cilantro.
