Fiery Hot Green "Sriracha"
Nothing like the real thing, but searingly spicy and tangier.
Recipe by Cooking Light July 2014
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09/16/2015
I made this sauce exactly as described, including peeling and seeding the peppers, which is easy once they are broiled and steamed. It is slightly sweet and oh so spicy! Delicious. I will use this in the sauce of my favorite CL Chicken Enchiladas (Oct. 2013). This recipe made about 1 1/3 cups sauce.
12/21/2014
I LOVE this salsa and so does my Mexican husband. I have made it three or four times since I first saw it in the magazine. I follow the recipe completely, except for the peeling and seeding. If you want a spicy salsa, keep the seeds for sure. I just finished making it and it is SO spicy, but delicious. It's fast and simple and we devour it every time.
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