As the tomatillo plant is the only overly producing plant in the garden this summer, finding new and different ways to use them up was important! The original recipe had 2 parts, this hot sauce that later is used to add heat to the salsa verde.
Pro tip – the original recipe indicates to seed the jalapenos. I decided that was silly, and only seeded half… i would suggest seeding most of the jalapenos!
I did also use a poblano to round out the weight of the green peppers and thing it was fantastic.
![Roasted green peppers](https://i0.wp.com/lazybearfoods.com/wp-content/uploads/2022/10/IMG_4998.png?resize=256%2C455)
The flavor reminded me of the green sauce from peruvian restaurants!
Roasted Green Chili Hot Sauce
Ingredients
- 1 pound medium-hot green peppers or a mix of hot and mild ones, rounded out with a poblano
- 2/3 cup mild vinegar, such as rice vinegar, or red or white wine vinegar
- 1/3 cup water
- 4 cloves garlic
- 1 teaspoon salt
Instructions
- Slice the stems from the peppers.
- Slit the peppers lengthwise.
- Use a small spoon to remove all or most of the seeds from the peppers. (suggest wearing plastic gloves)
- Place the peppers skin-side up on a baking tray.
- Place your oven rack in its top-most position and turn the oven to broil.
- Broil the peppers for about 4 minutes until they start to blister.
- Turn the tray around and broil for another 3-5 minutes until peppers are evenly blistered and starting to blacken.
- Remove from the oven and cover the tray lightly with wax paper or a dish towel.
- Let peppers cool for 10 minutes or more.
- Peel as much of the skin from the peppers as you can.
- Puree in the blender with the vinegar, water, garlic and salt.
Verdict:
This hot sauce has a great taste and I’m really glad to have found it. This recipe makes over 2 cups and the salsa verde combo only uses 1 cup.
If you try it ,let me know what you think, and how many peppers you de-seed!