Roasted Peanut Habanero Salsa

Place a grill pan over medium-high heat. Toss together the tomatillos, onion, habanero peppers, garlic, and olive oil in a small bowl to combine. Season with salt and add to the grill pan. Cook for 8 to 10 minutes, until the vegetables are tender and nicely charred all over.

Transfer the vegetables to a blender and blend until finely chopped. Add the peanuts, lime juice and water and blend until the salsa reaches a loose, spreadable consistency, adding more water as needed. Add the cilantro and pulse a few times to combine. Season with salt, to taste.