Fresh & Fiery- The Best Summer Salsa

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It’s summer on Chincoteague Island, VA and, aside from the flounder and crabs, that means plump tomatillos and fiery habanero chilies. It’s time to make salsa. Makes sense, really; when the bounty of Chincoteague is at its peak, a little of this spicy salsa on top makes it all even better.

So easy to make, this salsa will brighten everything you put it on or dip into it. The devilish heat of the habanero sounds scary, but the sharp clean taste of the tomatillo along with gently sauteed onion and garlic tames the fire and rounds it out into a very balanced, delicious blend.

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The key is to start with great produce -- the tomatillos burst in optic green beneath the dry husk. They deliver an almost-soapy tartness that embodies the very taste of summer. Beneath that paper-like wrapper the nightshade is sticky like glue, but wash it off and the sheen of the tomato wannabe sparkles in the sun. Go ahead, take a bite and savor the pucker and so-not-tomatoiness before turning your attention to the alluring chilis that tempt you to enter the land of pain.

These habaneros shine like precious, polished ornaments. The true “forbidden fruit,” they are so plump and perfect that it’s hard not to just take a bite of one. But the painful repercussions of that -- similar to popping a red hot charcoal briquette into your mouth -- would bring even Adam and Eve to their knees and set the Garden of Eden ablaze. If you could tolerate the bare heat -- which you can’t -- the flavor would be sweet and fruity. But the hellfire of the capsisum protects the tantalizing orbs from raw consumption by anything. Even ants and flies stand back like hoodlums watching a knife fight. Still, you’ll hold a perfect pepper in your hand, slide your fingers along the silky smooth skin and fight the voice screaming inside your skull to not bring it to your lips. Maybe it’s not too hot, you will tell yourself foolishly. Maybe just a tiny nibble… Is it worth the six minutes of agony you will surely suffer? You decide -- though I know you will cave and try a taste. Just don’t say I didn’t warn you.

Tomatillo-Habanero Salsa

It’s stupid simple to make this, and you don’t really even need to measure anything. Just use your own judgment as to how much of everything to use and how much heat you want. The result should be a chunky salsa that is balanced and spicy but not overbearing. You’re welcome.

Ingredients:

  • 8-10 fresh whole tomatillos, husked and rinsed to remove the stickiness;

  • 3-4 ripe habanero chilies, cut in half and seeds and pith removed (unless you want it really hot, in which case leave them in);

  • 2 quarts of gently boiling water;

  • One yellow or white onion, rough diced;

  • 1-2 cloves of garlic, rough chopped or crushed

  • Small splash of olive oil (maybe ~ 1 Tbs)

  • Salt to taste

Directions

  • Bring water to a boil and add the whole tomatillos and cut habaneros. Gently boil for about 7-8 minutes until just tender. When done, reserve a little of the now-flavorful water (maybe ¼ cup).

  • Meanwhile, saute the onion and garlic in the olive oil until translucent, not browned.

  • Dump the tomatillos, chilies and sauteed onion/garlic in a food processor and pulse until chunky -- it’s salsa, so don’t make it too smooth. If you want to loosen it a little, add some of the reserved water.

  • Salt to taste.

  • Transfer to a bowl and cool in the fridge before using on everything.