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Green Hot Sauce (Salsa Verde)
February 15, 2011

Yummy - not the best hot sauce ever, but I was so pleased I'll put it in the pantheon of 5-star recipes. This was only the second time I'd ever cooked with tomatillos, and (I think) the first time I'd ever used serrano peppers. I made this exactly as written, while cutting the "salt, to taste" down to 1 T. instead of 2 - that sounded like way too much. Also, I used a middling cooking time of 25 minutes. Hardly any water cooked off, and though it was unstated, I drained the vegetables after cooking (but saved about 2 T. of the cooking water to add to the blender). I was happy that this made a decently hot (but not blazing) salsa, and that it had a decent thickness. I may just make this again soon - it was so easy and tasty.

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