Tomatillos and poblano peppers are charred under high heat until smoky and tender, then cooked with garlic, cumin and lime for a concentrated, bright and tangy, slightly spicy tomatillo sauce that does triple duty as a sauce, marinade, or salsa verde.
- 2 lbs tomatillos (about 16-18)
- 3 poblano peppers (see note)
- 4 cloves of garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tsp cumin
- Salt and pepper
- 1 -2 limes
- 1/2 cup chopped cilantro (optional)
- Preheat the broiler and place a rack about 4-inches from the top of the oven. Cover the bottom of a rimmed baking sheet with aluminum foil.
- Put the poblano peppers on the baking sheet and place them under the broiler. Cook until their skin is almost completely blackened. Use tongs to turn them over and cook until they are blackened on the other side. Remove the pan from the oven and put the peppers on a plate.
- While the peppers are under the broiler (don't forget about them), remove the stems and peel the husks from the tomatillos. Rinse them under water to remove the sticky film between the fruit and the husk. Slice them in half and lay them cut side down on the baking sheet after removing the poblano peppers.
- Put the pan of tomatillos under the broiler. Roast until the tomatillos are about 50% covered in black spots. Remove from the oven and let cool for about 10 minutes.
- While the tomatillos cool, peel the blackened skin from the poblano peppers and remove the stem and seeds. Put the peppers in a blender and pour in the roasted tomatillos and all the juice that's collected in the baking dish. Puree.
- Put the oil in a large saucepan (the sauce will splatter, so you want to use a large, deep pan). Heat the oil over medium heat until shimmering. Add the minced garlic, cumin, and 1/2 tsp salt and pepper. Cook, stirring constantly, for 1 minute.
- Pour the pureed tomatillos and peppers into the pan and bring the sauce to a boil. Cover the pan partially with a lid or a sheet of aluminum foil to prevent splatters and let cook for about 5 minutes, stirring frequently, until the sauce has thickened slightly and darkened in color.
- Remove from the heat and stir in the juice from 1 lime. Taste and add more lime juice, salt or pepper if desired. If using, stir in the chopped cilantro.
- No poblano peppers? Leave them out altogether, or see substitution suggestions above the recipe.
- The sauce can now be used as a marinade, as a flavorful liquid in which to cook chicken, pork, fish, or tender cuts of beef, or as a sauce or salsa, spooned over dishes or served with chips or veggies for dipping.
- Roasted Tomatillo Sauce will keep in the refrigerator in a covered container for at least 1 week.
- Tomatillos contain some natural pectin, so the sauce will thicken up a bit more after a couple of hours in the refrigerator.
- Category: Salsa
- Method: Roasting
- Cuisine: Mexican
Keywords: salsa, tomatillo sauce, roasted tomatillos, roasted salsa, salsa verde, simple sauce, easy salsa