TOMATILLO SAUCE
INGREDIENTS
- 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)
DIRECTIONS
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Set your oven to broil.
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Slice the tomatillos and peppers in half, then set them onto a roasting pan.
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Slice the onion into thick strips and set them onto the roasting pan, along with the garlic.
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Roast the ingredients for 20 minutes, or until the skins char and puff up. Remove from heat and cool slightly.
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Peel off the skins and discard.
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Squeeze the roasted garlic from the skins.
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Add the tomatillos, peppers, onion and garlic to a food processor or blender along with the cilantro, vinegar, lime juice, cumin and salt.
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Process until smooth.
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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.
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Serve as desired!
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