ROASTED TOMATILLO SAUCE
Make and share this Roasted Tomatillo Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 30m
Yield 2 cups
Number Of Ingredients 9
Steps:
- On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler.
- Broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char.
- The entire process should take around 15 minutes.
- After 12 minutes of broiling time, add the cloves of garlic.
- Remove the cookie sheet from the oven and set aside to cool.
- When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard.
- Remove and discard the onion skin, as well.
- Transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables.
- Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree.
- Add salt to taste and a little unbleached cane sugar, if desired.
- Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week.
- 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.
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Dele Alih
[email protected]This is the best roasted tomatillo sauce recipe I've ever tried! It's so easy to make and it's always a hit with my family and friends.
shipon Shiponfs3
[email protected]I'm not sure what I did wrong, but my sauce turned out really watery. I think I might have added too much water when I was blending it.
Zain Khalil
[email protected]This recipe is a great starting point, but I think it needs a few tweaks. I added some chopped cilantro and a squeeze of lime juice, and it really brightened up the flavor.
Katrice Amyra
[email protected]This sauce was a bit too spicy for me, even though I used less chili powder than the recipe called for. I think next time I'll omit the chili powder altogether.
Siam Kausar
[email protected]I found this sauce to be a bit too smoky for my taste. I think next time I'll try roasting the tomatillos for a shorter amount of time.
wap ress
[email protected]This recipe is a keeper! I will definitely be making it again.
Ajsla Yetunde
[email protected]I've made this sauce several times and it's always a crowd-pleaser. It's the perfect addition to any Mexican dish.
Blessing West
[email protected]This sauce is amazing! I used it to make enchiladas and they were the best I've ever had.
Faizan Ammir
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I like to add a little bit of extra chili powder for a bit of a kick.
Pagal M10
[email protected]This roasted tomatillo sauce was a hit at my last dinner party! It had the perfect balance of smokiness, acidity, and heat. I served it over chicken and rice, and everyone raved about it.