Smoky Pasilla-Tomatillo Sauce

1. 1

   In a medium skillet, toast the chiles over moderate heat, turning occasionally, until pliable and blistered in spots, about 1 minute.

2. 2

   Add the tomatillos, onion, garlic, brown sugar and chicken broth and bring to a boil.

3. 3

   Cover partially and simmer over moderately low heat, stirring occasionally, until the vegetables are very soft, about 20 minutes.

4. 4

   Transfer the mixture to a blender and let cool slightly, then puree until smooth.

5. 5

   Strain the sauce through a fine sieve and season with salt.

6. 6

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.