The peppers used were habenro, and that’s all I know. It had a creamy texture. We had it at a place called El Fogòn in Playa del carmen.
exgaysurvivordan
Good photo showing detail!
Guardian-Ares
Maybe try a Chimichurri Salsa Verde. Adjust with peppers like habs to your liking.
tamales247
Probably used tomatillos, green habanero, salt, and maybe garlic
hober__mallow
Based on how green that salsa is I would say don’t cook the ingredients too much. It’s hard to tell but I don’t think the ingredients have been charred (I see little specks that might be black but they might also be dark green), so I think the best bet would be blanching them in some boiling water for just a few minutes until they’ve barely softened. It looks like there’s a high ratio of tomatillo to pepper and maybe a tiny bit of cilantro. The creaminess probably comes from some oil that was blended into it.
5 Comments
The peppers used were habenro, and that’s all I know. It had a creamy texture. We had it at a place called El Fogòn in Playa del carmen.
Good photo showing detail!
Maybe try a Chimichurri Salsa Verde. Adjust with peppers like habs to your liking.
Probably used tomatillos, green habanero, salt, and maybe garlic
Based on how green that salsa is I would say don’t cook the ingredients too much. It’s hard to tell but I don’t think the ingredients have been charred (I see little specks that might be black but they might also be dark green), so I think the best bet would be blanching them in some boiling water for just a few minutes until they’ve barely softened. It looks like there’s a high ratio of tomatillo to pepper and maybe a tiny bit of cilantro. The creaminess probably comes from some oil that was blended into it.