You can do it just right too!

Thursday, November 1, 2012

Beer Chasin' Salsa (er-Tijuana Sauce)

Crack a Beer and get out the Kleenix!

This is not for the weak!
A neighbor lady from Tijuana taught me this recipe. It can be modified by using other kinds of peppers & chilies. It is great with pork, on chips, or a thin coat on bread for an after-Thanksgiving Turkey Sandwich.

You really can't do anything wrong with this recipe if  you stick to the below base. Remember that "less is best" when it comes to the SALT and OIL. The more lemons the tarter, the more tomatillos the weaker (less tomatillos and more peppers = HOTTER).

When I have blackened the peppers in the house, everyone runs out the doors coughing so grilling them is best unless you have a great vent or another way that you blacken peppers.

You will Need:

4- handfuls of Serrano peppers (de-stemmed and blackened either on a grill or in a frying pan but if you do it in a frying pan beware--everyone in the house will be coughing!)

20- medium size Tomatillo (peeled, washed and boil till soft)

1-Large Onion of your choice peeled and chopped (sized for blender)

Set out Ingredients & Blender
1-2 Bulbs Fresh Garlic peeled,

3-6 Lemons (depending on your taste)

1-3 Tbs Virgin Olive Oil

1 tsp-2 Tbs Salt

Blacken Serrano Peppers

Boil cleaned Tomatillos until soft

When cool enough Add EVERYTHING to the Blender except Salt (do that to taste)

Pulse and Blend until Smooth Add More Lemon Juice as needed

Can be Frozen

The darker
you char the peppers the darker the sauce


Mess hall dining dates back to the beginning of time- when everyone gathered around a fire to eat the latest kill.