Time 25m Yield 1 jar Number Of Ingredients 6 Steps:
Boil tomatillos and peppers in water for about 10 minutes, or until the green color of the tomatillos and jalapenos turn from a slick green to a dull green (You want them to be soft, but not too mushy). Remove tomatillos and peppers from water; cut off stem caps from peppers, but do not remove seeds (unless you’re a sissy). Place tomatillos, peppers, garlic, cilantro (if used), and a couple pinches of salt into a food processor. Blend in the food processor for 20-30 seconds, depending upon desired consistency. Taste the sauce, and if necessary, add more salt (pulse-mix a few times to stir in any added salt). Pour into a re-sealable container or jar, let it rest in the fridge for about 30 minutes, then enjoy with chips or use as a condiment. This sauce seems to keep well in the fridge for at least 10 days (I have never pushed it further than that, but then it usually doesn’t last that long anyway). NOTE: After using the food processor, it is sometimes best to open in a well ventilated area as the fumes from processing boiling hot peppers can take your breath away. NOTE TO SISSIES: If you can’t handle the heat, drinking milk and/or eating a flour tortilla will provide the best relief.
Time 8h15m Yield 64 Number Of Ingredients 13 Steps:
Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
More about “liquid green fire hot sauce recipes”
Time 40m Yield 1 cup Number Of Ingredients 4 Steps:
In a large non-aluminum pot over medium-high heat, combine all ingredients. Carefully bring to a boil, and boil for about 5 minutes. Let cool, then puree mixture in a blender. Return mixture to the pot, and cook over medium heat for another 5 to 7 minutes, until the mash is bubbling. Again, be careful of the vapors. Let the mixture cool, then pour into freshly sterilized hot canning jars, and top with sterilized lids. Process in covered hot water bath for 10 minutes. Place in a cool, dark place to “mature” for 2 to 3 months.
