Ingredients with Measurements:
- 1 pound tomatillos, husked and rinsed
- 2 medium-sized poblano peppers
- 2 jalapeño peppers
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/2 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the tomatillos in half and place them cut-side down on a baking sheet.
3. Cut the poblano and jalapeño peppers in half and remove the seeds and stems. Place them on the baking sheet with the tomatillos.
4. Roast the vegetables in the oven for 20-25 minutes or until they are tender and slightly charred.
5. In a medium-sized saucepan, heat the vegetable oil over medium heat.
6. Add the chopped onion and minced garlic, and cook until the onion is translucent.
7. Add the roasted vegetables, cilantro, cumin, salt, black pepper, and water to the saucepan.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
9. Remove the saucepan from the heat and let the mixture cool slightly.
10. Transfer the mixture to a blender or food processor and blend until smooth.
11. Taste and adjust the seasoning as needed.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of sauce
- Serving size: 1/4 cup
Nutritional information:
- Calories: 35
- Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- Anaheim peppers can be substituted for the poblano peppers.
- Serrano peppers can be substituted for the jalapeño peppers.
- Vegetable or chicken broth can be substituted for the water.
Variations:
- Add a tablespoon of honey or agave nectar for a touch of sweetness.
- Add a teaspoon of smoked paprika for a smoky flavor.
- Add a tablespoon of lime juice for a tangy kick.
Tips and tricks:
- If you prefer a chunkier sauce, pulse the mixture in the blender or food processor instead of blending it until smooth.
- This sauce can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce as a topping for tacos, enchiladas, or grilled chicken.
- Drizzle the sauce over roasted vegetables or potatoes.
- Use the sauce as a dip for tortilla chips or vegetables.
Garnishes:
- Fresh cilantro leaves
- Sliced jalapeño peppers
- Crumbled queso fresco
Pairings:
- This sauce pairs well with Mexican-inspired dishes such as tacos, enchiladas, and quesadillas.
- Serve with a side of rice and beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thick, add a little more water or broth to thin it out.
- If the sauce is too thin, simmer it over low heat until it thickens to your desired consistency.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with the raw vegetables to prevent cross-contamination.
- Store the sauce in the refrigerator or freezer to prevent spoilage.
Food history:
- Green chile-tomatillo sauce is a staple in Mexican cuisine and is often used as a topping for tacos, enchiladas, and other dishes.
Flavor profiles:
- This sauce has a tangy and slightly spicy flavor with a hint of smokiness from the roasted vegetables.
Serving suggestions:
- Serve the sauce warm or at room temperature as a topping or dip for your favorite Mexican-inspired dishes.
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Region: Mexican