Cooking & Baking

Last week I scored jalapenos for 99c/#! I have been exploiting them to make a great green hot sauce, with recipe derived from the tabasco recipe, but differing, obviously, in using Jalapenos rather than tabasco peppers and forgoing the years of aging in casks. It's still good stuff. I have made this almost a dozen times and have several quarts from five or six batches in the fridge.

How are your sources for chili peppers?

On tomatillos, I suggest checking out local farmer's markets. They are common in markets here. Or just brace a Mexican restaurant chef as to where they acquire them!