Many-pepper sauce

Makes ½ lt
  • 100 g Fresh husked tomatillos
  • 100 g Ripe Roma tomatoes
  • 3 pcs. Serrano peppers
  • 1 pc. Habanero pepper
  • 1 pc. Guajillo pepper
  • 2 pcs. Clean garlic cloves
  • 1/2 pc. Medium white onion
  • to taste Coarse sea salt
  • 15 g Finely chopped cilantro
Instructions
  • In a pot,  place water and bring to a boil
  • Add all tomatillos, garlic and onion
  • Boil for about 10 minutes, or until tender
  • Over open fire, fire roast all peppers evenly.
  • Using blender, food processor or molcajete, mash peppers plus boiled ingredients
  • Do not over blend, some texture is needed. If too thick, add a little water
  • Check salt seasoning
  • Add chopped cilantro
  • Refrigerate, serve chilled

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