Roasted Tomatillo Sauce
- Reviews 2
Ready In: 30 mins
Yields: 2 cups
Ingredients
- 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
Directions
- 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.
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