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Durango
Halibut Sake’ sauce

Ingredients

3 green Hatch green peppers
1 jalapeno pepper
1 Poblano pepper
1 tomatillo
½ medium onion
2 tbsp olive oil
2 large garlic cloves
2 tbsp cilantro
¼ tsp salt
2 pinch black pepper

Lagniappe

Split and remove the membranes from the Poblano peppers. Place on the grill
skin side down until the skin blackens and remove the blackened skin by
placing in a paper bag for about 5 minutes before peeling.

While the peppers are grilling place the sliced onion & tomatillos and other
chili’s on the grill till soft but not burnt

Coarsely chop all the peppers, onions and tomatillos when done. Mash the
garlic very fine and sauté in the olive oil till soft. Add the pepper mix to the
garlic and cook for a couple of minutes. Add ¼ cup water to the pan and
cook down till the water has almost evaporated and the mixture is thick.

Add whole mixture to a blender or food processor, add the lime juice and
cilantro and pulse to a pulp, adjust salt and pepper to taste

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