HOT Sauce


My aunt has serranos coming out of her ears (not literally) and gave us a big bag full of them. They were all shades of green, orange and red and SUPER hot. To ensure this concoction was edible, we seeded some of them. We prefer things on the spicier side though so if you’re not so inclined you can totally tone it down by seeding more (or all, depending on the heat of your peppers and your tolerance for heat).

  • 2 dozen serranos
  • 4 medium sized tomatoes
  • 2 elephant garlic cloves or 12 normal garlic cloves
  • 1/2 a white onion
  • salt/pepper to taste
  • drizzle of olive oil
  • 1/4 cup white vinegar
  • 1/2 can fire roasted tomatoes
  1. pre-heat oven to 350Âș F
  2. halve and seed some of the peppers (depending on how hot you want it), drizzle w/ olive oil on a half baking sheet and roast for 30 minutes
  3. line another baking sheet and lay out the rest of the peppers, tomatoes, garlic (leave cloves in their skin) and onion (halve but leave in skin), drizzle with olive oil and sprinkle with salt and pepper and bake for 50 minutes
  4. remove and let cool
  5. in a food processor blend roasted chiles, tomatoes, garlic (w/out skin), onion (w/out skin), vinegar and the canned tomatoes until fairly smooth then taste and season to taste w/ vinegar and salt and pepper


© 2016, domenicadreamsofcalamari. All rights reserved.

Tomatillo Salsa

My mom has been making this salsa for as long as I can remember. After Thanksgiving she always makes a big batch of it and then cooks up the leftover turkey in the green salsa for a taco or enchilada filling. It’s one of the tastiest and healthiest post-thanksgiving meals. The tomatillos make it slightly tangy and you can adjust the spiciness depending on how many chiles and what kind you use.


summer bulgur-heirloom tomato salad

  • 20 medium sized tomatillos
  • 3 cups chicken broth
  • 1 jalapeno
  • 1 serrano
  • 1 bunch cilantro
  • 3-4 garlic cloves
  • salt
  1. peel tomatillos and quarter, chop a jalapeno and a serrano in thirds
  2. put tomatillos and peppers in a medium sized pot and add enough chicken broth to cover tomatillos
  3. bring to a boil then bring it down to a simmer  (uncovered) until tomatillos are soft, remove from heat and let cool
  4. remove the big stems from the cilantro but otherwise you can leave it intact, wash
  5. clean garlic and put cloves in a Vitamix, along with the tomatillo mixture and the cilantro
  6. blend until fairly smooth (a few of seconds), then add salt or more chilis to taste

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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