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chile piquín (140,000 Scoville units)
chile cascabel ( 11,000 Scoville units)
chile japonés (very similar to Cayenne in terms of heat)
green onions, chopped
1. Prepare the tomatillos by removing the husk. Fill up a container with water and move tomatillos around. Drain water. Repeat two times. This removes the bitterness of the tomatillos.
2. Boil the tomatillos until they turn translucent yellow/green. (About 8-10 minutes.)
3. Toast chiles on low for some smokiness; turn them frequently or they will burn, so keep an eye.
4.Put about ½ cup of the water where tomatillos boiled in a blender, add toasted chiles and a pinch of ground pepper, cumin, coriander, and salt. Add a clove of garlic if you’d like. Then blend.
5. Next add the tomatillos to the blender and blend for a few seconds, otherwise you’ll end up with puree. Pour contents in a container.
6. Lastly, add chopped cilantro and green onions and mix. Enjoy!
Heat factor: you decide how much of each chiles to add. I use the chile japones as the main chile, which you can substitute with cayenne, also known as chile de arbol. Go easy with the little piquín peppers because they are very hot. The chile cascabel adds a different layer of flavor. Add a dry habanero if you dare.
P.S. For a killer guacamole, cut two ripe avocadoes and add to this a few tablespoons of the salsa; a little bit of garlic salt, pepper, and some lime juice.
Also by Marco Martinez
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