New Mexican Green Tomatillo Chile Sauce
Ingredients
1 and 1/2 lbs tomatillos | ||
6 green poblano peppers | ||
4 jalapeno peppers | ||
2 Serrano peppers | ||
juice of 1 lime | ||
1 tsp ground cumin | ||
2 tsp kosher salt |
This sauce is perfect for spreading over enchiladas tacos or for a dip with tortilla chips.
- Peel and wash the tomatillos and boil until soft. About 20 minutes.
- While the tomatillos are cooking, roast the fresh peppers in the oven for about 15 minutes.
- Place in a bag or wrap in foil to steam for about 15 minutes, then remove the skin and the inner seeds and discard.
- Set the peppers aside.
- When the tomatillos are done, drain and place in a food processor along with the garlic.
- Add the cooked peppers, lime juice, cumin and salt.
- Blend briefly to give a chunky consistency.
- Taste for seasoning and add more salt and cumin if desired.
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