Salsa Verano will get you in the mood for a summer barbecue with the smokey and roasted flavors from the chile chipotles, moritas, and charred tomatillos, but you’ll still feel the summer heat with addition of habañeros to the dish.
I was surprised to realize that I had never previously made a salsa with a combination of habañeros and tomatillos. Thankfully, my garden is already producing habañeros (usually they aren’t ready till October) and my first batch of tomatillos were also ready to be picked.
It was nice to take a short break from my nursing school studies to make this quick and easy salsa. Plus I can use Salsa Verano with just about anything such as breakfast burritos or calabasita bowls, which is perfect when you have a busy schedule.
INGREDIENTS
15 tomatillos, roasted
2 habañeros, seeded & stemmed
5 chile chipotles, roasted
1 chile morita, roasted
3 slices of white onion, roasted
3 garlic cloves, roasted
½ cup cilantro
½ tsp mesquite salt (or regular salt)
½ tsp pepper
½ tsp Mexican Oregano
¼ tsp dried epazote
DIRECTIONS
Remove the husks of the tomatillos. Wash the tomatillos under cold water and then dry with a towel to remove their stickiness. Roast the tomatillos for ten minutes on a comal or in the oven at (400 degrees) until moderately charred on all sides. After they have finished roasting place them in the blender.
Next, roast the onion slices and garlic for five minutes over the comal until moderately charred. Once completed transfer to the blender.
Add the chipotle and morita chiles to the comal, roasting for 15 seconds on each side (don’t leave the chiles on for too long or they will burn). As the chiles are heating, press a damp cloth on top of the chiles to speed up their roasting. After that has been competed add them to the blender.
Carefully remove the seeds and stems from the habaneros before placing in the blender along with the cilantro. Purée for one minute and then add the remaining spices to the salsa. Blend for an additional minute before serving.
Sunday Salsa 
Nice post and recipe! I’m surprised I haven’t made a sauce with habañeros and tomatillos yet, either. I always seem to rely on serranos, instead of habañeros, but habañeros have such a wonderful flavor and I bet they pair well with tomatillos. Thanks!
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