This spicy green sauce is extremely versatile and pairs well with all you favorite Mexican dishes. Although the sauce is very spicy, due to the ratio of chile peppers to tomatillos, it can be adjusted to suit your preferred spice level. Give it a try. I promise it will be a hit. Just do me a favor and please, wear rubber gloves while handling your chiles, no matter how tough you think you are in the spice department.
5 Alarm Serrano Chile Sauce
1 pound Serrano chiles (stems, seeds and ribs removed)
4 Tomatillos (husks and stems removed)
8 cloves fresh garlic (left whole with skins removed)
Juice of 4 Limes (zest of 1)
1 cup Canola Oil
1/2 bunch fresh Cilantro (washed with stems attached)
1 teaspoon Sea Salt
1/2 teaspoon Sugar (optional)
Preheat oven to 400 degrees F. Wear rubber gloves while removing stems, ribs and seeds from Serranos. Wash prepared chiles in cold water thoroughly and pat to dry. Drizzle a little oil into a large glass casserole dish to coat bottom. Place chiles, garlic and tomatillos in dish and toss with oil and sea salt. Bake for about 30 minutes or until skins begin to blister. Remove from oven and allow to cool slightly. Place mixture into blender or food processor along with additional salt, sugar(if desired), lime juice, lime zest and fresh cilantro (okay to leave cilantro stems in tact).
Turn on machine to puree and slowly drizzle in remaining oil until desired consistency is achieved. Serve immediately or store in glass jar in refrigerator for up to one week. Makes a great dip or drizzle on tacos, burritos, burgers and more!
Chef's note: if you want to make this less spicy, use half or one-third amount of Serrano Chiles and double amount of sugar.