Tarheel Steve's Salsa Verde
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Ingredients
| 2 | green New Mexico chiles | | 1 | green habanero chile | | 12 | fresh tomatillos | | 1 | md. onion, chopped | | 1 tsp. | fresh garlic, minced | | 1/2 cup | fresh cilantro, snipped | | 1 tsp. | extra virgin olive oil | | 1 tbsp. | fresh lime juice | | Salt and pepper, to taste |
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Instructions
On fork, hold New Mexico chiles over a hot gas or electric burner until well blistered. Place in a paper bag for 1/2 hour and remove skins, remove stems and seeds; chop. Remove the hulls from the tomatillos and wash thoroughly; cut in half. Pulse tomatillos in a food processor until coarsely chopped. Add chiles, onion, garlic and cilantro; blend. Pour the mixture into a bowl and add the oil and lime juice. Salt and pepper, to taste. Cover and chill well before serving.
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