© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Food Reference
Servings: About 1 pint.
Made with the minimum amount of hot pepper this is very mild and has a wonderfully fresh taste that compliments almost any meat dish.
3 cup quartered tomatillos
3 cup quartered sweet onions
1 to 3 jalapeño peppers, seeds and ribs removed
1 to 3 serrano peppers, seeds and ribs removed, dd more peppers to achieve the heat level desired.
3 small cubanelle peppers, seeds and ribs removed
3 to 6 cloves garlic
2 teaspoon sea salt
juice of two limes
1 large bunch chives, about 1 cup coarse chopped
1 large bunch cilantro, about 1 cup coarse chopped
¼ cup red wine vinegar
⅓ cup olive oil
1 tablespoon sugar, optional
Place first 10 items in a food processor and pulse to get the consistency you like. Add vinegar and olive oil. If too dry add more vinegar and oil. If too thin add Ultra Gel, 1 tablespoon at a time. Refrigerate for at least one hour before using.