Tomatillo-Habanero Salsa Recipe

Tomatillo-Habanero Salsa Recipe
Staff Writer
Habaneros
Shrisha R

Habaneros

Here’s a hot and spicy salsa that’s also versatile. Serve it with grilled meats and fish, as well as on tacos, fajitas, and enchiladas.

Click here to see the Cranberry-Tomatillo Salsa Recipe.

20
Servings
117
Calories Per Serving
Deliver Ingredients

Notes

*Note: The amount of habanero will vary depending on the spice level of the chile. Adjust this to taste, keeping in mind this salsa is meant to be very spicy.

Ingredients

  • 6.7 pounds tomatillos, husked and cut approximately into 1-inch dice
  • 3 cups scallions, green parts only, cut approximately into 1-inch dice
  • 1/2 cup garlic, cut approximately into 1-inch dice
  • 30 allspice berries
  • 30 black peppercorns
  • 3 habanero peppers, stemmed, cut approximately into 1-inch dice*
  • Salt, to taste

Directions

Place the tomatillos, scallions, garlic, allspice, black peppercorns, and habanero in a blender, taking care to only fill blender halfway. Blend in batches until smooth.

Nutritional Facts

Total Fat
4g
6%
Sugar
11g
12%
Saturated Fat
2g
8%
Cholesterol
28mg
9%
Carbohydrate, by difference
13g
10%
Protein
9g
20%
Vitamin A, RAE
20µg
3%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
13mg
1%
Choline, total
33mg
8%
Fiber, total dietary
2g
8%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
78mg
11%
Selenium, Se
10µg
18%
Sodium, Na
47mg
3%
Water
160g
6%
Zinc, Zn
3mg
38%

Tomatillo Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Tomatillo Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.