Ingredientes para Roasted Tomatillo Sauce
- 1 lb Tomatillos, husked and rinsed
- 2 Poblano Chiles
- 1/2 medium White Onion, peeled and quartered
- 2 cloves Garlic
- 1/4 cup fresh Cilantro Leaves, packed
- 1 tablespoon fresh Lime Juice
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Salt, or to taste
- 1/2 teaspoon Unbleached Cane Sugar, or to taste (optional)
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Cómo preparar Roasted Tomatillo Sauce
- Preheat your broiler. Place the tomatillos, poblano peppers, and onion on a non-stick baking sheet.
- Broil for 3-5 minutes per side, turning occasionally, until the skins are charred and blistered. (Total broiling time will be approximately 10-15 minutes).
- After about 6 minutes of broiling, add the garlic cloves to the baking sheet.
- Remove the baking sheet from the oven and let the vegetables cool slightly until you can comfortably handle them.
- Once cool enough to handle, remove and discard the skins from the tomatillos and poblanos. Remove stems and seeds from the peppers.
- Peel and discard the onion skin.
- Roughly chop the roasted tomatillos, poblanos, onion, and garlic.
- Transfer the vegetables to a food processor or blender.
- Add the cilantro, lime juice, and cumin. Pulse until you reach your desired consistency – a chunky puree is recommended.
- Season with salt and add a touch of sugar, if desired, to balance the acidity.
- Transfer the sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. (Store in the refrigerator for up to 1 week.)
- Serve your delicious roasted tomatillo sauce with your favorite Mexican or Southwestern dishes, as a sauce for steamed vegetables and grains, or as a dip with raw veggies or tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
47g
Fat
1g
Carbs
7g
