Salsa de Chile Habanero (Habanero Chile Salsa)

Recipe from: Bon Appetit, May 2003
Servings: About 3 cups

<i>The Mayan word for this mixture (</i>xnipec<i>) means "nose of the dog," a vivid description of its sinus-clearing effects. For a truely incendiary salsa, add an extra habanero.</i>

Image: recipe421.jpg

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

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. Puress 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.