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Cut and clean green chiles to prep for blending. Add all 5 skins to ingredients. To determine spiciness, add 1, 2, 3, 4 or 5 chiles whole. I suggest starting with 2 whole chiles only. Add more chiles to adjust to your desired spiciness. All other chile skins only should be added to the ingredients. Next, cut stems from cilantro leaves and discard stems.
Put all ingredients in blender and mix to smooth, pasty consistency or as desired.
If desired, may add evaporated milk (about 2 Tblsp) to make more rich and tasty. If becomes too watery, add about 5 - 6 saltines to thicken.
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