For all seasons, Jack Daniel’s eggnog! Any liquor brand is OK; add your own flair by using your preferred one. Also keep in mind that a little nutmeg goes a long way.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 6 costeno amarillo chile peppers
- ½ pound tomatillos, husked
- 1 clove garlic
- ½ cup chopped onion
- ⅓ cup chopped fresh cilantro
- ½ teaspoon salt
Instructions
- In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside.
- Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain.
- Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth.
- Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.
Reviews
Amazingly good. I used this on fajitas and enchiladas. I have no doubt it would be good on just about anything. Add a squeeze of lime for a refreshing kick. Thank you for the recipe.
This worked great on chicken and no doubt it will work as well on burgers, tacos, as a dip or on cream cheese with tortilla chips. The gentle amount of heat from the costeno amarillo chile peppers made for a smooth salsa.