Fiery Hot Green "Sriracha"

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.

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.