Kiwi Tomatillo Hot Sauce with a Whisky Back

I stumbled upon some fresh tomatillos this weekend and decided to make some salsa verde hot sauce.  I also happened to have some whisky and kiwi’s on hand, so this is what happened…

Kiwi Tomatillo Hot Sauce with a Whisky Back

  • 8 tomatillos
  • 2 kiwis, peeled and chopped
  • 1 jalapeno pepper
  • 1 Serrano chili pepper (optional)
  • 3/4 cup water
  • 1/4 cup white wine vinegar
  • 1 onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon whiskey
  • 1 teaspoon salt
  • 3/4 cup chopped cilantro
  • 1/2 lime

Place the tomatillos, Serrano pepper, jalapeno pepper, onion, and garlic in a saucepan and cook until slightly browned.  Add water and white wine vinegar.  Season with salt and bring to a boil; reduce the heat and cook until the tomatillos are soft , about 20 minutes.  Drain off the excess liquids into a cup and set aside.  Put the solid tomatillo mixture into a blender with the chopped kiwi and blend until very smooth.  Add whisky, cilantro and lime juice and blend to combine.  Refrigerate until cool and enjoy!

This hot sauce works great as a marinade…it’s actually coating some jumbo shrimp in my fridge as I type this.  It also doubles as a great salsa base, simply toss some in a bowl with fresh chopped avocado and vine tomatoes for a delicious chunky salsa.  Use the excess liquids you drained off as an addition to your pickling recipes or as a spicy additive to your salad dressings.

Leave a Comment

Comments are now closed.