Ok. had high hopes.
Salsa Verde
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.
Credit: 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
