- 2 pounds tomatillos husks peeled, rinsed
- 3 jalapeno peppers
- 2-3 serrano peppers or use 6 jalapenos total to tame the heat
- 1 medium red onion
- 4-6 garlic cloves
- 2 tablespoons chopped cilantro
- ¼ cup white wine vinegar
- Juice from 1 lime
- 1/2 teaspoon cumin
- Salt to taste
- ¼ cup neutral oil like corn oil, avocado oil, or neutral vegetable oil (or more to taste - olive oil is OK to use, if desired, though it has a stronger flavor)
Set your oven to broil.
Slice the tomatillos and peppers in half, then set them onto a roasting pan.
Slice the onion into thick strips and set them onto the roasting pan, along with the garlic.
Roast the ingredients for 20 minutes, or until the skins char and puff up. Remove from heat and cool slightly.
Peel off the skins and discard.
Squeeze the roasted garlic from the skins.
Add the tomatillos, peppers, onion and garlic to a food processor or blender along with the cilantro, vinegar, lime juice, cumin and salt.
Process until smooth.
With the blender or food processor running, slowly drizzle the oil into the mixture to let it emulsify. It should take about 5 minutes. The sauce will thicken up slightly.
Serve as desired!
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