Roasted Tomatillo Sauce

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Roasted Tomatillo Sauce

 

3/4 pound tomatillos, husks removed

2 poblano chiles

1 or 2 jalapeño peppers

1 medium onion -- unpeeled

3 garlic cloves

1/2 cup cilantro leaves - (packed)

3 tablespoons lime juice

1/2 teaspoon ground cumin

Salt  to taste

 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 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.

Yields 2 cups.