When the temperatures in Texas are hovering around 100º there’s nothing better to help cool you down than some Hot Fiery Salsa (makes you sweat, naturally cooling off the body).

I have not one but TWO recipes for you, Salsa Verde and Salsa Habanero!!

Mis en Plas

Salsa Verde

• 2 Serrano Peppers
• 1 Jalapeño Pepper
• 6 Tomatillos
• 1 Cup Diced Cilantro
• 1/2 White Onion
• Sea Salt

Salsa Habanero

• 4 Habaneros
• 2 Large Tomatos
• 1/2 White Onion
• 1 Cup Diced Cilantro
• Sea Salt

Method

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Set oven to Broil and place one of the racks ~4″ from the top broiler element. Place all the ingredients on a foil-lined cooking sheet. Put sheet under broiler for 4 minutes, flip all the ingredients over, then broil for another 4 minutes (timings may vary depending on your oven). When done, all ingredients should have charred blisters (this is the magic).

For the Salsa Verde, set aside the 1/2 White Onion, then place the Serranos, Jalapeño and Tomatillos in a food processor (or blender). Pulse until everything is minced to tiny bits and mostly liquified. Pour into a bowl. Finely dice the 1/2 White Onion and stir it into the mixture, then stir in the Diced Cilantro. Salt to taste (very important, this blends the flavors).

For the Salsa Habanero, set aside the 1/2 White Onion, then place the Habaneros and Tomatoes in a food processor (or blender). Pulse until everything is minced to tiny bits and mostly liquified. Pour into a bowl. Finely dice the 1/2 White Onion and stir it into the mixture, then stir in the Diced Cilantro. Salt to taste (very important, this blends the flavors). NOTE: This one is VERY, VERY HOT! If you want to tone it down, simply de-seed and de-vein the Habeneros before you blend. I usually leave at least one with seeds and veins (that’s pretty hot too).

Serve with tortilla chips or spoon it on top of any taco.

Bon Appetit Y’all!