Makes approximately 3 cups.
3 jalapeño peppers
3 California green chile peppers (poblano or other mild variety)
2 qts water
1 Tbsp olive oil
1 medium green bell pepper
6 green onions (scallions)
3 cloves garlic (or 1 Tbsp garlic powder )
1 medium onion
Juice of 1 lime
1-1/2 Tbsp wine vinegar
1 tsp white wine
1 cup tomato sauce
3 Tbsp chopped fresh cilantro
1/2 tsp salt, or more to taste
Pinch of sugar
Wash the jalapeño, green chiles, and tomatillos (remove the dry husk first). Place them, whole, on a sheet pan, and roast under the broiler, turning the chiles and tomatillos every 2 minutes, so they will cook on all sides. Be sure to keep an eye on them! The skin will wrinkle and turn a bit black. When done on all sides, remove and cover with a bowl, and let sit to cool. This will cause the skin of the chiles to steam off. Remove the skins as soon as the chilies are cool enough to handle, then chop the skinned chilies and tomatillos and set aside. [Note: the seeds in the peppers make it hot, so the more seeds you leave in, the hotter this salsa will be.]
Bring the 2 quarts of water, with the olive
oil, to a simmer. With a sharp paring knife, make an ”X” at the bottom
(not the stem end) of each tomato, cutting only the skin. Add the
tomatoes for 4 minutes or until the “X” starts to split. Remove from
water, let cool enough to handle, then skin, core, and dice the
tomatoes and place in a large glass bowl.
Dice the bell pepper, green onion, garlic, and onion, and add to the tomatoes. Add the chopped roasted chiles and tomatillos.
Add to this the lime juice, wine vinegar, white wine, tomato sauce, and cilantro, and salt to taste. Lastly sprinkle sugar, and stir to combine.
Let the salsa sit in the refrigerator for 1 hour, to let the flavors combine.