picante sauce

Oh man, that was the most boring Super Bowl ever. I counted one, maybe two exciting plays. Then again, I’m not much of big football guy. I did quite enjoy the Rose Bowl, but I digress.
The most exciting thing that happened this weekend was the hot sauce that my adorable wife and I prepared. Actually, we’ve been making this stuff for years now and may as well share with anyone who might happen upon this site.
We did used to live in Mexico and it was always fun to try and duplicate recipes from our favorite haunts. That alone is a good enough excuse to head back that way some day. Anyway, the recipe for a perfect hot sauce goes as follows:

10 to 12 tomatillos. (The little green tomatoes that have a leafy husk)
¼ small white onion
2 large cloves fresh garlic
½ lime
2 or 3 fresh serrano peppers (depends on how spicy you want it)
A fistful of fresh cilantro

Remove husks and discard. Wash tomatillos. Chop them into quarters and toss in a blender. Chop onion, serranos, garlic and add to blender. Squeeze the ½ lime in there and add the cilantro. Turn on the blender until the texture is smooth. I promise this makes a better salsa than you will find at the supermarket. The key word above is ‘fresh.’
For those who prefer red salsa, just substitute a can of whole, peeled tomatoes for the tomatillos.
Make sure and refrigerate.
1/2 teaspoon of both olive oil and white vinegar probably extends the duration of the stuff, but it never lasts long enough around our house to worry about it.