GREEN SAUCE VERDE
Psycho Smith's Liquid Cattle Prod Hot Sauce
WARNING: This stuff is freakin' hot! Recipe makes about 16 cups!!
~WHAT YOU'LL NEED~
3 - 26 oz. cans of Goya Whole Tomatillos
1 - 5 oz. bottle of Tabasco Green Pepper Sauce
1 - 17.6 oz. bottle of Goya Salsa Verde
2 medium white onions
3 fresh garlic cloves
3 bunches of fresh cilantro
20 jalapeno peppers
20 green serrano peppers
8 long green hot peppers
2 green bell peppers
2 poblano peppers
2 tablespoons of crushed red pepper
1 teaspoon of salt
2/3 cup of apple cider vinegar
DISCLAIMER: All of these ingredients will not fit into a typical blender at one time
so you'll have to blend it in "shifts."
Or, just downsize the recipe by 1/2 or 1/4.
~Wash all of the peppers (jalapenos, green serranos, long green hots, bells, poblanos) and the cilantro.
~Open the Goya cans of tomatillos and pour contents into the blender.
~Add in the bottle of Goya salsa verde with:
-the chopped-up white onions
-the garlic cloves - NOT whole garlics
-chopped-up green serranos
-chopped-up long green hots
-chopped-up cilantro (not the stalks!)
-salt, green Tabasco, apple cider vinegar, and the crushed red peppers
-limes (not the peels!)
~Set the speed of the blender to your corresponding desired 'chunkiness' of the salsa/sauce.
REMEMBER: The sauce is always the hottest when it's fresh ...
Make sure to refrigerate your creation (of course, you can freeze it, too!)
Now try it RED !!!