To obtain a slightly less spicy sauce, remove the seeds from the peppers.
- All Guarillo and Arbol peppers (I.e. the content of the "green" bottle)
- 3/4 cup (190ml) of water
- 3/4 cup (190ml) white wine vinegar
- 1 can of Tomatillas (or 10 fresh Tomatillas)
- 1/3 cup (90ml) onion
- 2 cloves of garlic
- 1 or 2 limes juice
- 1 tsp. (5ml) of sugar
- 1/4 cup (60ml) of Cilantro
- Salt to taste
Chop the onion, garlic and cilantro. If you are using fresh tomatillos rather than canned ones, cut them.
In a large skillet, dry roast the hot peppers for 1 to 2 minutes, watching the cooking to avoid scorching anything.
Add the remaining ingredients to the pan, except for the cilantro and lime juice. Simmer the mixture for 20 to 25 minutes.
Let the preparation cool. Add the cilantro and lime juice before going through a blender. For an even smoother texture, pass the sauce through a sieve.
This sauce can be kept for 3 to 4 weeks in the fridge and can also be frozen. It can be used as a base to adapt according to your taste. Feel free to explore with the flavors by adding other herbs. For each recipe, you can add more water and / or vinegar to make more sauce or to make it more liquid.