Jalapeno Pepper, Tomatillo, Serrano Chili Hot Sauce

Jalapeno Pepper
  • 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 to remove contaminants.

Cut the onion in half and the ends off all the peppers.

Green Sauce 2

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.

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Remove from oven and let cool for 5-10 minutes before placing them in a blender.

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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).

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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.