Green Chile Sauce

1. 1

   Puree the chiles in a blender, adding a little water if the puree seems dry.

2. 2

   Cook the garlic and tomatillos in a dry large cast-iron skillet over medium-high heat, turning occasionally, until golden brown and softened, about 8 minutes.

3. 3

   Peel the garlic.

4. 4

   Coarsely chop the garlic and tomatillos; set aside.

5. 5

   Heat the oil in the same skillet over medium heat until hot but not smoking.

6. 6

   Cook the onion until softened and translucent, about 5 minutes.

7. 7

   Add the chile puree, garlic, tomatillos, 1/2 cup water, and the oregano and cumin.

8. 8

   Bring to a boil; reduce heat.

9. 9

   Simmer until the sauce is thickened, about 15 minutes.

10. 10

    Season with salt.

11. 11

    If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).

* Per serving · 4 servings · Values may vary.

No additional tips available.