Fire Salsa -- Salsa del Fuego
A great salsa that will forever answer the question "Got anything hotter?"
Servings: 8 (2 cups)
- 4-5 tomatillos
- 1/2 white onion
- 4 serrano peppers
- 2 habanero peppers
- 2 garlic cloves
- 10 sprigs cilantro
Wash the tomatillos, peppers, and cilantro in cold water
Line a skillet with foil and bring up to medium-high heat
Roast the onion, tomatillos, serrano, habaneros, and garlic in the skillet
Turn frequently to blacken all sides
The smaller ingredients might be done earlier. For example, take off the habaneros if they start to char heavily.
De-stem all the ingredients and add to a blender
Some of the ingredients will be 'done' before others. You can pull them out of the skillet if they start to char considerably.
If you roast the garlic with the skin on, squeeze when done and the clove will pop out of the skin.
Add additional habaneros if you want even more heat.