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.
The flavor reminded me of the green sauce from peruvian restaurants!
Roasted Green Chili Hot Sauce
- 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
- 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.
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!