A vibrant sauce that brings a burst of freshness and heat to your favorite dishes, perfect for drenching vegetarian enchiladas or as a drizzle over tacos and grilled meats.
Ingredients
Scale:
1 lb tomatillos, husked and quartered (about 10-12 tomatillos)
2-3 fresh green chiles (e.g., Hatch or Anaheim), stems removed
2 garlic cloves, peeled
1 medium onion, chopped
1 cup vegetable broth or water
1/4 cup cilantro, roughly chopped
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Spread the quartered tomatillos and whole green chiles on the baking sheet. Roast in the oven for about 20-25 minutes, or until the tomatillos are soft and beginning to brown.
While the tomatillos and chiles are roasting, prepare the other ingredients. Sauté the chopped onion and garlic in a skillet over medium heat for about 5-7 minutes, or until the onion is translucent and fragrant.
Remove the roasted tomatillos and chiles from the oven. Allow them to cool slightly, then transfer them into a kitchen blender along with the sautéed onions, garlic, vegetable broth, cilantro, lime juice, salt, cumin, and black pepper.
Blend on high until smooth, adjusting the consistency with more broth if necessary. Taste and adjust the seasoning if needed.
Transfer the sauce to a saucepan and heat over low for 5-10 minutes to meld the flavors. Use immediately or store in an airtight container in the refrigerator for up to one week.
