Blackened Tomatillo Poblano Salsa with Habanero Pepper
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
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 or comal 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.