17 July 2013

Taqueria-Style Green Sauce

20 serranos
12 jalapenos
6 garlic cloves, quartered

Remove stems and boil for 10-15 minutes COVERED (unless you want to die from coughing) or until soft. Transfer peppers and garlic to blender and puree. Add 3 T olive oil and boiling water until desired consistency is reached. If too hot when serving, a a few tablespoons of sour cream to lessen heat. Eat with reckless abandon.

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