Texmex Green Sauce Recipe
Another great recipe posted by my good friend Curtis Lynn from Lubbock Texas. Thank you Curtis!
Recipe Name: Texmex Green Sauce Recipe
Posted By: Curtis Lynn
Ingredients:
1 lb Tomatillos (husked, stemmed and halved)
4-6 Anaheim Chiles
½ T Garlic Powder
1t Salt
1t white distilled vinegar (just regular old vinegar)
1T Cilantro-Dried (if using fresh use 2T finely chopped)
1C Yellow Sweet Onion-finely diced (about ¼ of a large onion)
1T Honey
2 Serrano Peppers for mild
4 Serrano Peppers for hot
6 Serrano Peppers for Damn Hot
8 Serrano Peppers for Real Damn Hot
Liquid smoke to taste
Step 1
Smoke tomatillos, Anaheim chilies, and Serrano Peppers (smoke 2 Serrano
Peppers more than recommended) Smoke at about 150deg F- 170deg F with
a lot of mesquite chips. The more smoke the better. The lower the temp
the better to 150deg F. Smoke until soft. Don’t over cook or
you will lose the contributing flavors. We don’t smoke the onion
because onions lose their flavor quickly when heat is applied. The
sulfuric acid is cooked off, and the desired flavor is lost not to
mention the lost preservative/acidic effects of onions.
Step 2
Add ingredients to a sanitized or sterilized blender and blend away.
Add water until the salsa is fairly thin. Tomatillos like to gel up,
cooking them helps but doesn’t completely prevent it. Add enough
water to prevent this gelling action. Add about ¼ cup at a time.
You will know when you’ve added enough water. Don’t worry
if you don’t add enough water and get the perfect flavor. Stir
before serving and all will be good
Step 3
Taste and adjust I suggest limiting yourself to adjusting the following
ingredients:
1. Salt,
onion, garlic powder, and smoke (adjust by adding liquid mesquite smoke)
2. Serrano Peppers (remember how I told you to smoke 2 more serrano peppers
than you planned on using… Well add serranos here until you reach
desired heat ½ of a serrano at a time) If you plan on canning
the salsa add ½ a serrano more than the heat desired.
Canning
it:
1.
Pasteurize the salsa by gently heating it to 160deg F (stirring often)
and holding 160deg F for 40minutes. Avoid burning the sugars in the
salsa as this will make the salsa bitter, which is undesired in salsa.