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