Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Great homemade coffee with James Hoffmann.
This brightly acidic, cumin-spiked hot sauce is an excellent condiment for any Mexican-inspired meal. To give the sauce kick, we use a serrano chili with its seeds, but you could remove the seeds for less heat. For an even milder sauce, replace the serrano with a seeded jalapeño. Stored in an airtight container in the refrigerator, the sauce will keep for up to a week.
medium tomatillos (about 6 ounces), husked, cored and halved lengthwise
medium poblano chili, stemmed, halved lengthwise and seeded
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT