Roasted Tomatillo Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3/4 lb tomatillo, husks removed
• 2 poblano chiles or 2 other fresh chilies, of choice (or 2 jalapeno peppers)
• 1 medium onion, unpeeled
• 3 cloves garlic
• 1/2 cup cilantro leaf, packed
• 3 tablespoons lime juice
• 1/2 teaspoon ground cumin
• salt, to taste
• unbleached cane sugar, optional

Recipe

• 1 on a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler.
• 2 broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char.
• 3 the entire process should take around 15 minutes.
• 4 after 12 minutes of broiling time, add the cloves of garlic.
• 5 remove the cookie sheet from the oven and set aside to cool.
• 6 when the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard.
• 7 remove and discard the onion skin, as well.
• 8 transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables.
• 9 add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree.
• 10 add salt to taste and a little unbleached cane sugar, if desired.
• 11 transfer the mixture to an airtight container and store in the refrigerator for up to 1 week.
• 12 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.