Quick Roasted Tomatillo Sauce

This tangy sauce is as delicious as it is versatile. Add it to chili. Use it to whip up a batch of chiles verde or posole. It also makes a great sauce for enchiladas. We like to roast up large batches and freeze it in 2 cup portions.

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Quick roasted Tomatillo Sauce

jalapeno peppers (we like 1-2 peppers for every 10-15 tomatillos)

Preheat your broiler.
Peel away the papery covering on the tomatillos. Rinse and dry.
Wash the jalapenos and snap the stems off of them.

Place the tomatillos and jalapenos on a large baking sheet. Broil until the tops of the tomatillos begin to brown/blacken. Flip over and brown the other side.

Place the tomatillos and jalapenos in the blender, in batches, and puree until smooth. Add salt and cilantro to taste.

Use immediately or freeze for later.

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Anonymous said...

one of our fave toppings for anything mexican! try adding a really ripe avocado to your sauce... it adds great flavor and texture!

Anonymous said...

Great recipe — and simple, which is nice. I absolutely love your photos! They're beautiful.

Rambling Rachel said...

Can the tomatillos be grilled? The broiler in June is a bad idea for Maryland. :)

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Peef said...

Rachel - Absolutely! High heat -- oil the grates -- turn every 2 minutes or so until getting soft and nicely blackened. In fact, you might want to use a grill basket because they may get too soft and that would prevent them from falling through.