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You might want to try these two, just add more serrano or jalapeno chiles.
Also, another trick. I had this cayenne pepper bush growing, and these were the tpes of chiles with a real thin skin when dried, like chile de arbol, or the chile that comes in the packets at Pizza Hut. I would boil a mess of them in water, reducing the water and then use the water to increase the heat of any dish without having to add a vinegar-y tabasco type sauce. Just pure fire.
Salsas Picante
Hot Sauces for Your Table – Green and Red
Here are two of the most popular hot sauces of all time, reverse engineered just for you so that you can recreate them in your home. Traditionally, in Mexico, the green table sauce would be a combination of boiled green tomatillos, Serrano chiles, cilantro, salt, and roasted garlic. What the Ninfa restaurant did was to add avocados and sour cream to the mix.
Green Sauce in the Style of Ninfa’s
Will Make 6 Cups
Ingredients:
12 tomatillos, with husk removed, and rinsed ( Note: the skin is really sticky. Sometimes I will put a drop of dishwashing liquid in my palm and rinse the tomatillos allowing the dishwashing liquid to help remove the sticky film). Tomatillos should be about the size of a golf ball.
3 Serrano chiles
4 avocados ( can be reduced to 2 avocados)
¼ cup chopped fresh cilantro ( leaves and stems okay, but not the thickest stems)
2 cups sour cream (regular or light)
Salt to taste
Instructions:
Bring some water to boil in a saucepan, just enough water needed to cover the tomatillos. Add the tomatillos and chiles and simmer until the vegetables are softened. Remove from the heat and drain. However, in the cooking process, the tomatillos will have absorbed a lot of water. Prick the tomatillos to allow some of the excess water to drain out in order to avoid having too runny a green sauce. Allow to cool completely.
Peel, pit, and slice the avocados. Combine the tomatillos, chiles, cilantro, and avocados in a blender and process until smooth.
Pour into a large bowl and add the sour cream to achieve a fairly thick sauce. Add salt to taste. Serve room temperature immediately, or refrigerate prior to serving.
Red Sauce in the Style of Pace Picante Sauce
Will Make 2 Cups
Ingredients:
One 10.75-ounce can of tomato puree
1 1/3 cups of water
1/3 cup chopped onion
¼ cup chopped fresh jalapeno peppers with seeds (also, if you want a chunkier sauce, you can chop up some green and red bell peppers and add these to the sauce)
2 tablespoons white vinegar
¼ teaspoon dried minced onion (interestingly, the combination of fresh onion and dried onions helps duplicate the original)
¼ teaspoon dried minced garlic
Salt to taste
Instructions:
Combine all of the ingredients in a saucepan. Bring to a boil, and then reduce the heat so that the sauce simmers and thickens. This should take about 30 minutes. Allow to cool. Taste, and add salt as needed.
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