Saveur

Photo: Penny De Los Santos

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

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.

2. Drain chile mixture and transfer to a food processor; purée. Let cool. Stir in cilantro and season with salt. Chill before serving.

MAKES 2 2⁄3 CUPS

This article was first published in Saveur in Issue #121