8 roasted tomatillos
1/2 bunch freshly chopped cilantro leaves
4 roasted garlic cloves
1 tablespoon green habanero sauce
1 cup water
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tony Anteliz, owner, Cemita's Puebla, Chicago, IL
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