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.
*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.
- 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
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.