hotsauce


I thought I would share this hotsauce recipe.  Its great on oysters and cold roast chicken... and pretty much everything else.

Dave’s “ouch-ee” sauce

Yield - 2 Cups ish (keeps for 2-4 days refrigerated) 

3 tomatillo’s – papery skin off & stems removed

1 serrano pepper - stem removed

1 jalapeno – stem removed

1 habanero – stem removed

3 cloves of garlic- peeled

1 shallot – peeled

1 bunch cilantro – tough stems removed

2 limes – juice only

*Agave or simple syrup – to taste

Salt and pepper – to taste

3 T Olive oil

Directions

Wash chilies well.  Place chilies, tomatillos, garlic and shallot in a sauce pan with plenty of salted water.  Bring to a boil and reduce to a simmer.  Cover pot and simmer chilies for 25 minutes until everything is cooked through.  Strain ingredients into a colander and place on a plate and then transfer to the fridge until all ingredients are cold. 

Transfer cold items and the water they have release to a blender.  On low speed puree smooth.  Add cilantro and blend well.  Season with salt and pepper to taste and balance heat with agave or  simple syrup.  Add lime juice bit by bit until acid is balanced. Add olive oil and give one final blend.  Do this as quickly as possible to keep sauce nice and green.  Over blending will heat the chlorophyll and cause the sauce to turn brown.

* you can also use some diced pineapple for sweetness in lieu of agave or simple syrup. Add 1 T at a time until balance is achieved.