Easy Chile Salsa

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Here's my version of the recipe below. I substituted one habanero and should have included the cilantro, but didn't have any fresh available. It was super hot! and delicious.
How I heated my corn tortilla.

I shredded leftover baked chicken from the night before.

I added some crumbled cheese to take down the heat a little, but didn't feel like I had to include anything else because of everything in the salsa. So good!

Easy Chile Salsa

Marcela Valladolidhttp://www.foodnetwork.com/recipes/marcela-valladolid/easy-chile-salsa-recipe/index.html

Ingredients

  • 1 tablespoon olive oil
  • 8 tomatillos, husks removed
  • 1/2 white onion
  • 2 cloves garlic, unpeeled
  • 3 whole chiles de arbol or ancho chiles, stemmed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 cup water
  • Salt and freshly ground black pepper

Directions

In a large saute pan, heat the oil over medium-high heat. Add the tomatillos,
onion, garlic, and chiles. Cook for about 7 minutes until the tomatillo skins are browned.
Carefully peel the garlic cloves and transfer the mixture to a blender. Add the cilantro and 1 cup of water. Process until smooth, about 2 minutes. Season with salt and pepper, to taste. Pour the salsa into a serving bowl and serve.

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