Name: Roasted Peanut Habanero Salsa
Yield: 4 servings
Ingredients: 6 whole Tomatillos, Husks Removed, Rinsed, And Roughly Chopped; 1 whole Yellow Onion Roughly Chopped; 2 whole Habanero Peppers, Seeded And Roughly Chopped; 4 cloves Garlic, Peeled; 1 Tablespoon Olive Oil; 1 teaspoon Kosher Salt; 1/4 cups Roasted, Unsalted Peanuts; 2 Tablespoons Fresh Lime Juice; 1/4 cups Water; 13 cups Fresh Cilantro Leaves, Roughly Chopped

Servings: 4 persons

6 whole Tomatillos, Husks Removed, Rinsed, And Roughly Chopped
1 whole Yellow Onion Roughly Chopped
2 whole Habanero Peppers, Seeded And Roughly Chopped
4 cloves Garlic, Peeled
1 Tablespoon Olive Oil
1 teaspoon Kosher Salt
1/4 cups Roasted, Unsalted Peanuts
2 Tablespoons Fresh Lime Juice
1/4 cups Water
13 cups Fresh Cilantro Leaves, Roughly Chopped

1
Place a grill pan over medium-high heat.
2
Toss together the tomatillos, onion, habanero peppers, garlic, and olive oil in a small bowl to combine.
3
Season with salt and add to the grill pan.
4
Cook for 8 to 10 minutes, until the vegetables are tender and nicely charred all over.
5
Transfer the vegetables to a blender and blend until finely chopped.
6
Add the peanuts, lime juice and water and blend until the salsa reaches a loose, spreadable consistency, adding more water as needed.
7
Add the cilantro and pulse a few times to combine.
8
Season with salt, to taste.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Roasted Peanut Habanero Salsa

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