Roasted Tomatillo Sauce

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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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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