Habanero Chile Salsa

INGREDIENTS:

PICTURE:

16 medium tomatillos (about 2 pounds),

husked, rinsed
1/2 medium white onion
4 garlic cloves, peeled
1 1 1/2-inch-long fresh habanero chile
1/2 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt

PREPARATION:
Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on
prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and
about 10 minutes per side for tomatillos, onion, and garlic.
Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree
until smooth. Transfer salsa to bowl. Cover and refrigerate until cold, at least 1 hour and up to 4
hours. Season salsa to taste with more salt.