- Tomatillos – 2lbs
- Jalapeno peppers – 1lb
- Serrano peppers – 1lb
- White onion, large – 1
- Garlic clove – 1-2
Skin the tomatillos and remove the stems. Fill a large bowl with warm water and 4 tbsp of baking soda. Place the peppers and tomatillos in the bowl and wash them to remove contaminants.
Cut the onion in half and the ends off all the peppers.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”574″ img_size=”600x600px” alignment=”center” onclick=”link_image” css=”.vc_custom_1744238912549{margin-top: 2% !important;margin-bottom: 2% !important;}”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=””]Set the oven to broil.
Place all of the ingredients on a sheet pan lined with aluminum foil.
Broil to your desired level of char.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column col_shadow=””][vc_single_image image=”576″ img_size=”600x600px” alignment=”center” onclick=”link_image” css=”.vc_custom_1741482597987{margin-top: 2% !important;margin-bottom: 2% !important;}”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=””]Remove from oven and let cool for 5-10 minutes before placing them in a blender.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”578″ img_size=”600x600px” alignment=”center” onclick=”link_image” css=”.vc_custom_1741482604542{margin-top: 2% !important;margin-bottom: 2% !important;}”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=””]Once the vegetables are in the blender, add:
Baja Gold Sea Salt -5 tbsp
White vinegar – 1/2 cup
Water – 4-5 cups (the amount will be determined by available room in the blender and the level of thickness you like your sauce to be).
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”579″ img_size=”600x600px” alignment=”center” onclick=”link_image” css=”.vc_custom_1741482613481{margin-top: 2% !important;margin-bottom: 2% !important;}”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text css=””]A full blender makes 4.5 quarts of sauce.
You can use the jar type you prefer. I use a combination of 16-oz Mason jars and old hot sauce bottles I’ve saved.
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