Mary Sue Milliken and Susan Feniger

Border Grill - Mandalay Bay

Border Grill Diablo Salsa

2 to 4 habanero chiles
10 tomatillos, husked
1 small, yellow onion, quartered
6 garlic cloves
1/4 bunch cilantro, with stems
1 lime, juiced
1 teaspoon salt

On a hot grill, char the habaneros, tomatillos, and onion until slightly blackened and soft.

Sauté the garlic cloves in a little oil in a pan over high heat until browned all over.

Remove vegetables from grill and place in blender with the browned garlic, cilantro, lime juice, and salt. Blend until smooth. Allow to cool and serve.

Note: Even though this salsa is extremely hot, it should always be tasted for flavor. If you taste it towards the back of your tongue, you will be able to taste the flavor beyond the spice. Always taste for salt before and after salsa cools. You may need to adjust depending on tomatillos.

Copyright © 2005, Mary Sue Milliken and Susan Feniger

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