Green hotsauce/salsa recipes????

Question

My step-father who was hispanic used to make a green salsa/hotsauce when I was little, it was extremely extremely hot and just a small (quater sized amount) on a chip would practically light your mouth on fire.

I would like to make this salsa myself but have no recipe....any help will be appreciated. Thanks.

Quarter sized amount

Answer 1

SALSA VERDE

1 lb. tomatillos
1 med. onion
1/2 green pepper
Chili peppers (3 to 10 depending on "hotness" desired)
1 tsp. ground cumin
Cilantro to taste
1 lime
3 cloves garlic

Peel paper off of tomatillo and boil for 1-2 minutes. Chop the tomatillos, onion, green pepper, chili peppers, cilantro and garlic. Mix chopped ingredients together; add cumin and squeezed juice from the lime. Serve with chips or nachos

Answer 2

ZESTY HOME CANNED SALSA

10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded long green peppers (about 2 pounds)
5 cups chopped onions (about 1 1/2 pounds)
2 1/2 cups chopped and seeded hot peppers (about 1 pound)
1 1/4 cups cider vinegar
6 cloves garlic, minced
2 tablespoons cilantro, minced {optional)
1 tablespoon salt
1 teaspoon Tabasco Green Pepper sauce (optional)

Note: Up to 1/2 cup of the cider vinegar may be removed and replace with an alternative vinegar, such as red wine vinegar, malt vinegar, etc.

Choose red ripe tomatoes. Wash thoroughly. Dip each tomato into boiling hot water for 1 minute, then plunge into icy water. The skin will split and can be easily peeled off. If skin is still difficult to remove, repeat procedure once more. Slice top off tomato to reveal seed "pockets". Insert a spoon into each pocket and scoop out seeds. Chop tomato coarsely. Repeat for all tomatoes. Peel and chop onions coarsely. Remove stems from peppers and remove seeds, cores, and ribs from inside pepper. If peppers are very hot, wear rubber gloves and keep hands away from face. You may choose to use fewer peppers if extremely hot - adjust to taste. Poblano peppers are nice to use if you require less heat. Place prepared ingredients into a large saucepan, adding hot pepper sauce, if desired. Bring mixture quickly to a boil over high heat. Reduce heat and simmer for 10 minutes. Have clean canning jars and new lids and rings prepared for use. Let lids sit in a shallow dish of very hot water for 10 minutes until use. Ladle hot salsa into hot jars, leaving 1/4-inch head space. Wipe rim of jar with a damp paper towel. Place lid on evenly and adjust ring onto jar. Process jars for 15 minutes using boiling water canning method.

Yield: about 6 pints.

ROASTED TOMATILLO SALSA

1 dozen tomatillos (soaked and cleaned)
half dozen dried chilies (anchos or the smaller variety of dried chile pods)
half cup onion
cilantro
salt and pepper

Boil chilies and tomatillos in saucepan for about 15 minutes. Process or blend and add onion and cilantro, blend slightly more. Salt and pepper to taste. This seems like it's too simple, but this is a regional recipe from Mexico and it's great. Very simple and delicious. It has a dark brownish roasted color and people would never guess it was made from tomatillos. You can add a tomato if you want to tame the heat. Great as a dip or with fajitas