How to Make Hot Sauce With Tomatillos and Jalapeños

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Combine tomatillos, poblanos, jalapeños, garlic, brown sugar, and salt in a food processor. Pulse until combined well but still chunky. Pour into a glass jar, cover with cheesecloth and keep at room temperature for 3 days, stirring once a day.

Transfer chili mix into a blender. Add vinegar and cilantro and blend until smooth. Transfer puree to a pot and bring to a boil. Reduce heat and simmer for 15 minutes.

Blend mixture until smooth. Strain through a strainer lined with cheesecloth. Sauce may separate over time, so shake well before using.


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