Over the last thirty years, I’d have to say that this is my most-requested recipe. In my opinion, it’s everything a good Mexican green sauce should be — garlicky, blindingly spicy, piquant, fresh and green. I use this most often on poultry and pork and it’s also good on vegetable burritos and eggs. You can pour the sauce on meat, eggs, or vegetables after they are cooked, or simmer them in the sauce. (The simmering technique works very well for chicken.) It can also be used as a fresh salsa or a dip. Best of all, it freezes beautifully. Make a big pot and freeze it in ziplock bags so you can have a summery taste year-round. [...]