Roasted Tomatillo Sauce

1. 1

   On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler.

2. 2

   Broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char.

3. 3

   The entire process should take around 15 minutes.

4. 4

   After 12 minutes of broiling time, add the cloves of garlic.

5. 5

   Remove the cookie sheet from the oven and set aside to cool.

6. 6

   When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard.

7. 7

   Remove and discard the onion skin, as well.

8. 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. 9

   Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree.

10. 10

    Add salt to taste and a little unbleached cane sugar, if desired.

11. 11

    Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week.

12. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.