Prep 10 mins
Cook 15 mins
This tasty sauce is a sure-(green)fire way to wake up your taste buds. I consider it a health food; you can actually feel the calories melt away as you eat it. And even if it isn't actually burning calories, it's a much better way to work up a sweat than using a stair master. It can be used as a dip, a condiment, or a sauce for dishes like chile rellenos or enchiladas. It is best when you put refridgerate the sauce for about an hour after preparation to allow the boiled tomatillos and peppers to cool down.
- Boil tomatillos and peppers in water for about 10 minutes, or until the green color of the tomatillos and jalapenos turn from a slick green to a dull green (You want them to be soft, but not too mushy).
- Remove tomatillos and peppers from water; cut off stem caps from peppers, but do not remove seeds (unless you're a sissy).
- Place tomatillos, peppers, garlic, cilantro (if used), and a couple pinches of salt into a food processor.
- Blend in the food processor for 20-30 seconds, depending upon desired consistency.
- Taste the sauce, and if necessary, add more salt (pulse-mix a few times to stir in any added salt).
- Pour into a re-sealable container or jar, let it rest in the fridge for about 30 minutes, then enjoy with chips or use as a condiment.
- This sauce seems to keep well in the fridge for at least 10 days (I have never pushed it further than that, but then it usually doesn't last that long anyway).
- NOTE: After using the food processor, it is sometimes best to open in a well ventilated area as the fumes from processing boiling hot peppers can take your breath away.
- NOTE TO SISSIES: If you can't handle the heat, drinking milk and/or eating a flour tortilla will provide the best relief.
Step aside, Ileana, I believe that this is a no-sissie recipe! ;) That said, I made two batches of this stuff. One followed the recipe to a 'T'; the second substituted the habaneros with some regular green chiles. Wow, what a sauce! I love hot foods, and I love the spice, on levels that most can't even begin to appreciate. This recipe opens up new realms, heck, I may have even seen god at one point (it was the 4th, though, and I was drinking some beers, so who knows?)... very intense, very good! I chopped everything coarsely and used it as a salsa. Only for the brave. If you can take the heat, its worth it! The second batch had a nice tang to it from the jalapenos, and was mild with a unique, fresh flavour. My less-than-heat loving friends thought it was great.
I made your sauce today for Super Bowl Sunday-I dont think it's going to make it till then. Very hot but with excellent flavor. I did add about 1/2 t. salt, and then split the batch, leaving 1/2 alone and adding 7 whole sprigs of cilantro to the other, pulsing in the blender. Also excellent. Very fast and easy to make, this will become a regular condiment in my home. Thanks so much for sharing this recipe with us.
This sauce is excellent!! I've only just finished it, so I'm sure it will improve (as if it needs improving) after it's had a chance to sit for a bit. This is definitely a No-Sissies sauce. I didn't have fresh habanero peppers, so I used canned (from a jar, but still nice and hot). I only put in a tiny bit of cilantro because my husband is not a fan of that herb. Next time I'm making a double batch; one for him with no cilantro and one for my best friend and I with extra cilantro. For anyone interested, the recipe made one pint. I wasn't sure how much one jar was....