This hot sauce will make your palette sing with the acidity of the vinegar and tomatillos, the jalapeño’s heat, and the cilantro’s fresh, citrusy taste.
Bring water to boil in a saucepan. Add the tomatillos, onion, garlic and jalapeño pepper. Lower the heat and simmer for about 15 minutes (until softened). Drain the liquid.
In a blender, purée the tomatillos, onion, garlic, jalapeño pepper, vinegar and cilantro. (Make sure to take the vent cap off and cover the hole with a kitchen towel while blending to avoid splatter.)
Strain the seeds out of the hot sauce with a fine-mesh strainer. You can use the back of a spoon to push the juices through the strainer.
Season with salt, to taste.
Store in a bottle in the refrigerator for up to 3 weeks. Shake the bottle before each use.
Notes
This recipe makes roughly 1 ¼ cups hot sauce.
The vinegar in this hot sauce is necessary for preservation. If it is too strong for your liking, you can try sweetening it with some fruit juice or honey to help mask the flavor.