Salsa Verde

Name: Salsa Verde
Total time: PT0D0H0M
Yield: makes 2 2/3 Cups
Ingredients: 7 jalapeño chiles, stemmed, halved, and seeded; 7 serrano chiles, stemmed, halved, and seeded; 7 tomatillos, husked, washed, and halved; 3 cloves garlic; 2 plum tomatoes, cored; 1 anaheim chile, stemmed, halved, and seeded; 1 poblano chile, stemmed, halved, and seeded 1⁄2 onion; 1 ⁄ 4 cup finely chopped cilantro; Kosher salt, to taste

Serves
makes 2 2/3 Cups

The recipe for this smooth, spicy salsa—the first-prize winner in the green-sauce category at the 2008 Austin Chronicle Hot Sauce Festival—comes from Marti Cardenas of Austin, Texas.

Ingredients

7 jalapeño chiles, stemmed, halved, and seeded
7 serrano chiles, stemmed, halved, and seeded
7 tomatillos, husked, washed, and halved
3 cloves garlic
2 plum tomatoes, cored
1 anaheim chile, stemmed, halved, and seeded
1 poblano chile, stemmed, halved, and seeded 1⁄2 onion
¹⁄₄ cup finely chopped cilantro
Kosher salt, to taste

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Instructions

Step 1

Put first 8 ingredients into a 4-qt. saucepan; add 8 cups water. Bring to a boil; reduce heat to medium-low and simmer until chiles are soft, about 20 minutes.