This is actually simply my recipe for salsa — I can’t be serious all the time.
First, you need tomatillos and some other kinds of tomatoes — enough to fill your pan. Romas work well but I’ve had a lot of success with yellow pear and other heirloom varieties. Strip the husks off the tomatillos, wash, pare the stems and cut out any bad spots.
You’ll need a heavy stainless steel pan, I use a 12 inch Calphalon or Revereware. Smear a little olive oil in it and sear the whole tomatoes briefly. Take them out and add more olive oil. Saute a chopped onion and a clove or two of chopped garlic over medium-high until the onions are mostly translucent. Add one bunch of chopped cilantro and a few (chopped) Serrano peppers. They must be Serranos, although you can add others if you want more heat, but don’t use jalapenos if you want it to taste like mine. While this is going on, I usually quarter the tomatoes.
When the cilantro starts to cook down (just a minute or two) add a couple shots of tequila. Touch a flame to it so the alcohol burns off. If it doesn’t flame, the pan wasn’t hot enough. Once the blue flame subsides, turn the heat down a bit and put the tomatoes back in. Crush them with a wooden spoon, and keep it moving. Once you can see the tomatoes are breaking down, turn the heat to low and cover, stirring between frequently and occasionally. It will be anywhere from 30 minutes to an hour before it’s done — the longer you cook, the softer and smaller the chunks will be, and I like it to be not-too-chunky.
Usually I add some Tabasco to taste during the cookdown phase, either Chipotle or Habanero or both. If there’s a different standard hot sauce in your kitchen like Rooster or Bufalo, use that.
Heatwise, this is a mild-to-medium salsa as that seems to let more of the tomato/tomatillo flavor shine. Just enough heat to give it a tingle at the back of your throat without burning your lips and tongue is perfect.
Serve warm with chips. For the best experience, get some white corn tortillas, cut them in strips, fry in a quarter to a half inch of hot oil, and dust with onion salt while they are draining on paper towels.
Only once have I ever had any left over, and that was because I pulled a cup out and refrigerated it before serving so someone who wasn’t there could get a taste. It takes an hour or more to make and 5 minutes to consume — sort of like a blog post.