Salsa Pasamiento Antonio Recipe

Difficulty: Easy | Total Time: 30 min | Active Time: | Makes: a few jars

This is the culmination of dozens of salsa experiments. If you like hot green salsa, this is something you should try. This looks hotter than it really is.

  • 1 Pasilla Pepper
  • 4 Habenero Peppers
  • 17 Serrano Peppers
  • 7 Tomitillos
  • 1/2 C White Vinegar
  • 1 T Kosher Salt
  • 1 T Sugar
  • 1/3 White Onion
  • 3 T Sour Cream
  • 1/3 C Cilantro, Chopped Fine
  • 1/2 C Water
  • 1/2 Lime, juiced
  1. Combine all the peppers (except one habenero), tomitillos, vinegar, lime, salt, onion, and sugar in a blender or food processor.
  2. Pour contents into a skillet, add water, and simmer (pasturize) for 20 min.
  3. Pour contents back into food processor, add sour cream and the last habenero and blend.
  4. Pour contents into a container and add cilantro. Stir with a spoon.
  5. Put contents into jars and seal them up. Wait 3-7 days. Then eat.

Member recipes are not tested by the CHOW food team.