Prep 15 mins
Cook 15 mins
- 3⁄4 lb tomatillo, husks removed
- 2 poblano chiles or 2 other fresh chilies, of choice (or 2 jalapeno peppers)
- 1 medium onion, unpeeled
- 3 cloves garlic
- 1⁄2 cup cilantro leaf, packed
- 3 tablespoons lime juice
- 1⁄2 teaspoon ground cumin
- salt, to taste
- unbleached cane sugar, optional
- On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler.
- Broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char.
- The entire process should take around 15 minutes.
- After 12 minutes of broiling time, add the cloves of garlic.
- Remove the cookie sheet from the oven and set aside to cool.
- When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard.
- Remove and discard the onion skin, as well.
- Transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables.
- Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree.
- Add salt to taste and a little unbleached cane sugar, if desired.
- Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week.
- Serves as a sauce for Mexican and Southwestern style dishes, as a sauce for steamed vegetables and grains, or as a dip with raw veggies or tortilla chips.
This sauce is delicious although I make a couple changes to the sauce. I do not place the onion in the broiler and I add jalapenos instead of poblanos...about 4. I make the sauce as directed, then I add the diced onion to a saute pan with 1 tbsp oil. I saute the onions for about 5 minutes, then add 2 diced roma tomatoes and saute for 1 minute. I add the sauce and cook until it thickens...5 minutes. I grill chicken breasts....top them with the sauce in a glass baking dish...sprinkle on monterrey jack cheese and broil at 500 for about 5 minutes. The I serve the chicken with rice and beans and a dallop of sourcream. Its delicious!
A nice chili-flavored variation on tomatillo salsa. I use jalepenos, which puts the sauce on the hot end of mild - if you're tentative on chiles, you might hold back one from blending in until you've checked the spiciness. I use a pyrex baking pan for broiling, and let the vegetables cool in it, covered. In other words, they cook on a little bit, and more of the liquid is retained. Also, I seed the hot peppers before broiling, just because that is easier for me, no change in taste. We've been using this sauce on grilled fish and with canned tuna.