Home made is wildly better than anything bottled from a store. The reason is that chilies have incredible flavor that gets lost if you cook it for an hour and let it sit on a shelf for six months. Here's a good start that will blow your socks off:
Around a pound of tomatillos A bit under a pound of fresh serranos 4 habaneros
Peel the tomatillos Remove the seeds and veins from the habaneros Chop everything in big chunks Add 3/4 cup of white vinegar Grind it all up Boil it on low heat for 10-15 minutes or until it thickens Add a tablespoon of salt (or to taste) Fill jars and keep refrigerated
It's the bomb. Turn on the stove fan or your house will reek of delicious fresh chilies
Home made is wildly better than anything bottled from a store. The reason is that chilies have incredible flavor that gets lost if you cook it for an hour and let it sit on a shelf for six months. Here's a good start that will blow your socks off:
Around a pound of tomatillos
A bit under a pound of fresh serranos
4 habaneros
Peel the tomatillos
Remove the seeds and veins from the habaneros
Chop everything in big chunks
Add 3/4 cup of white vinegar
Grind it all up
Boil it on low heat for 10-15 minutes or until it thickens
Add a tablespoon of salt (or to taste)
Fill jars and keep refrigerated
It's the bomb. Turn on the stove fan or your house will reek of delicious fresh chilies
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