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Categories:Viewed: 47 - Published at: 8 years ago
Ingredients
- 12 whole Hatch Chiles
- 1 whole Jalapeno
- 8 whole Tomatillos, Husks Removed
- 1/2 whole White Onion, Chopped
- 3 cloves Garlic
- 3 whole Large Limes
- 13 cups Chopped Cilantro
- Salt And Pepper, to taste
- Red Pepper Flakes To Taste (optional)
- 1/4 cups Water, More Or Less
- 1 Tablespoon Casa Noble Tequila (per Cup Of Salsa)
Method
- Turn on your ovens broiler to high.
- Line a rimmed baking sheet with foil and put the Hatch chilies, the jalapeno and the tomatillos on it so you capture any juices that seep out.
- Put pan under the broiler for about 10 minutes until blackened, then turn everything over with tongs and blacken the other side.
- Remove pan from oven and set on a rack until cool enough to handle.
- After they cool, put on your gloves and remove the charred skin and most or all of the seeds from all of the peppers.
- Cut the tomatillos into small cubes and chop the jalapeno.
- Put the veggies, the juice from the pan and all the remaining ingredients except the tequila and water in a blender and pulse.
- Add water as needed to thin it out.
- I think the tasty ratio for salsa to tequila is 1 cup salsa to 1 tablespoon tequila.
- Of course, you can add or subtract, but if kids are around, skip the tequila, obviously.
- You can finish it off with some finely chopped onion if you want a little more crunch in it.
- Grab a bag of chips and call it a day.
- Its also a great marinade.
