Last night was the last football game for us. We played our rival, Garden City (Glasscock County), and they beat us pretty badly. I left at the half because I couldn't stand it any more.
I had some tomatillas in the refrigerator, and a couple of long chilis that needed to be used, so I decided to make some "experimental" hotsauce. I cut the tomatillas in half, placed cut side down on a broiler pan, and roasted them. You can see they squished when I started to peel them, but I think it was necessary to take that peeling off. Their little peelings are tougher than tomato peelings.
I learned from the carne guisada experiment that chilis need to be peeled, because their skin is tough. This is a roasted and a peeled chili. Peel from the bottom up--it's a lot easier. I blended the chilis, tomatillos, about 5 cloves of garlic, onion, 3 jalapenos, and tomatoes, a tsp. of salt and cooked it just a little. Nice, but not hot enough for that kid of mine. If you want it hotter, add more jalapenos (or habaneros).