This is only as hot as the jalapeños you use. There is conflicting information about how to tell if your jalapeño is a hot one (besides shoving it in your mouth). I learned from a Mexican friend, that if the skin is marked with small striations, it is a hot one. Of course, others point to the seeds, as to what makes it a hot jalapeño. In the picture below, the pepper on the left is striated, while the one on the right is not, or is very slightly. Both of these turned out to be painfully hot, so, as a gardener, I have come to the conclusion it is the soil (pH, etc.) and amount of water that dictates the heat. Here's my recipe:
8 baseball size Green Tomatoes or Tomatillos, washed and dehusked
4 Jalapeños (shoot for ratio of 4 tomatoes/tomatillos to one jalapeño)
1 baseball size white onion
1 t salt
1T minced garlic
1/2 c chicken broth (or 1/2 c water and 1 chicken bouillon cube)
Roast tomatoes/tomatillos and jalapeños whole in a dry, cast iron skillet or over an open flame until the skins of the jalapeños are lightly charred, and the tomatoes/tomatillos have turned a light yellow, or seem a little mushy--about 15 minutes longer than the peppers. Turn frequently with tongs.
Place all of ingredients in a blender and blend on high until liquified. Adjust salt if necessary, or add more onion if you like a lot of onion flavor.
That's it. To cool the burn, drink milk or add a little Hellmann's Mayonesa with Límones.
who are we?
We are avid seamstresses and crafters since the ORIGINAL 1970's, and we're still going strong. We're also yarn, fabric, and pattern hoarders. ("Speak for yourself," protests Alice.) We, ok, I haven't parted with my stash in over 40 years until now. Maybe we'll have something that you just can't live without! Enjoy browsing!
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