Green Chile Sauce

1. 1

   Preheat the oven to 400F.

2. 2

   Toss the tomatillos, poblanos, jalapenos, onion, and garlic in the oil on a baking sheet and season with salt and pepper.

3. 3

   Roast, turning once, until the vegetables are golden brown and soft, 20 to 30 minutes.

4. 4

   Let cool slightly.

5. 5

   Transfer to a food processor and process with the cilantro, adding a little water if necessary to adjust the consistency, until pureed.

6. 6

   Season with the honey and additional salt and pepper if needed.

7. 7

   The sauce can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

8. 8

   Heat gently before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.