May 9, 2014
Yields: About 3 cups
4 tomatillos, husks removed, rinsed well
½ small red onion, coarsely chopped
2 whole cloves garlic
2 serrano chiles, halved
3 jalapenos, halved
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 cups rice vinegar
1. Preheat the oven to 400 degrees F.
2. Put the tomatillo, onion, garlic and chiles in a small baking dish, toss with the oil and season with salt and pepper to taste. Roast until the mixture is very soft, about 20 minutes. Transfer to a blender, add the vinegar and blend until smooth.
3. Pour the hot sauce into a container, let cool to room temperature. The hot sauce will keep in the refrigerator, stored in a container with a tight fitting lid for up to 1 week. Bring to room temperature before using.