Looking for a way to up the spice of your tangy tomatillo-based salsa verde? Adding in habanero pepper is a sure-fire way to create a salsa with sweat in mind. This habanero salsa verde recipe also has a layer of sweetness, too. It pairs quite well with the tomatillo tartness, so this is much more than a heat upgrade.
The habanero has a major kick – at least twelve times hotter than a jalapeño, with the potential for a whole heck of a lot more – so proceed with respect for this chili’s power. Wear gloves and give fair warning to your guests. Most salsa verde recipes are rather mild, so many people will opt for it as the “low heat” choice on the table. Make sure they know what they are getting into with this fiery option!
If you are in the mood for something milder than habanero salsa verde, take a look at our jalapeño version of the popular tomatillo salsa. It’s a milder version (more a mild to medium heat level) of salsa verde.
Habanero Salsa Verde
- 6 large tomatillos roughly a pound
- 1 habanero pepper wear gloves, seeds removed and diced
- 1/2 cup white onion chopped
- 1/2 cup cilantro leaves
- 1 tablespoon lime juice
- 1/4 teaspoon sugar
- Peel the husks off of the tomatillos and cut each in half.
- In a skillet coated with vegetable oil over high heat, sear the tomatillo halves until each side has lightly browned.
- Place all ingredients into a food processor and pulse until you reach your desired salsa consistency.
- Add salt to taste.
- For optimal taste, allow the salsa to chill in a refrigerator for 30 minutes to an hour prior to serving.