Two plastic squeeze bottles of heat and flavor have pride of place in our refrigerator door. Hot sauce, red and green, is for us a condiment that sees pretty much daily use - sometimes multiple times a day.
A while back, I posted my recipe for our red, chile de arbol "Taco Shop" hot sauce. This post, however, is all about green.
And green means tomatillos from the garden:
Our green hot sauce is even simpler than the red one. Just tomatillos, green chiles (usually Serranos) and garlic. I put them on a sheet pan and put them under a broiler for 5 minutes or so.
When they are done, the garlic has roasted, the tomatillos have browned and the chiles have softened and blistered.
Then it is a simple matter of blitzing it all up a blender with some salt and a bit of water to loosen it.
We find it convenient to keep the sauce in an 8oz squeeze bottle. It makes for efficient delivery to top your food of choice. In this case, it was breakfast tacos. Yum!
Makes about 2 cups.
2 serrano chiles
3 garlic cloves
1/2 teaspoon kosher salt
1/4 cup water
Husk the tomatillos and rinse them to get rid of their stickiness.
Place tomatillos, chiles and garlic on a sheet pan and put them under the broiler. Check them after 5 minutes, and then again every minute until they soften and begin to brown.
After letting the pan cool, peel the garlic and take the skin off of the chiles. In a blender, mix everything together with the salt and water until smooth.