Salsa Verde

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. See the recipe for Salsa Verde »Penny De Los Santos

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.

Salsa Verde
The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas.
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
  • 14 cup finely chopped cilantro
  • Kosher salt, to taste

Instructions

  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.