Liquid Green Fire Hot Sauce

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Yield: 1jar
  • About This Recipe

    “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.”

    Ingredients

  • 8 -10largetomatillos
  • 4jalapeno peppers
  • 4habanero peppers
  • 4garlic cloves
  • 2pinchessalt( I use kosher, and usually have to add a little more at the end)
  • cilantro(optional)
  • Directions

  • 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.
  • Reviews

  • “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….”

  • “Wow!This sauce is good stuff!!Definitley a “no-sissie recipe”, like s’kat said.I was dipping my tortilla chips, enjoying the flavors when suddenly my mouth started burning… had to stop eating this stuff for a minute or two but I HAD to keep coming back for more!I added a small handful of cilantro which gave it a nice fresh flavor.Can’t wait to try it with some Mexican food or fried fish.Thanks, Mark!”

  • “Msrk your salsa has not been star rated because it is too hot I love hot food but mayority like hot not fire if you suggest the habanero could be substituted with (guero (wax yellow) or manzano (rarely found in US but looks like the habanero only it is more flavory and less hot.”

  • “Just fantastic! It seems you have convinced the owners of Chico’s Tacos in El Paso ,Texas, to share their secret family recipe for their green sauce! This is the exact flavor of Chico’s sauce. Chico’s is an El Paso institution and going strong after 54 years in business; in fact, Chico’s was featured on the Food Network show ” The Best Thing I Ever Ate.” This is a great sauce—thank you for sharing it! It has just the right bite and the aroma and flavor is fantastic! I left in all the seeds and did not find the sauce too hot. It was just right. UPDATE: still the best salsa I have EVER tried!”

  • “YUM! I’m always on lookout for better hot sauces. This is simple and great! Cilantro makes the taste and do not…do NOT…remove the seeds! : )”

  • “I thought this was great and used the sauce on fish. I added a pinch of gaujillo chile powder and a tsp of balsamic vinegar. I also used canned tomatillos instead of fresh and only one habenero.”

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