Ingredients
– 1 pound tomatillos
– 4 cloves garlic
– 2 jalapeno peppers
– 2 poblano peppers
– 2 serrano peppers
– 2 tablespoons chopped cilantro
– ½ tablespoon cumin
– 1 tablespoon spicy chili powder
– Salt and pepper to taste
– 2 cups chicken broth
– Juice from 1 lime
Instructions
1-First, remove the dry husks from the tomatillos, rinse them, and cut them in half. Place them skin side up on a lightly oiled baking sheet.
2-Next, slice the peppers in half lengthwise, remove the seeds from the poblanos, and arrange all the peppers along with the garlic cloves on the baking sheet.
3-Bake for 20-30 minutes until the pepper skins are charred, or broil carefully for a quicker char. Let everything cool slightly, then optionally peel the skins from the peppers.
4-Add the tomatillos, peppers, and garlic (squeezed from skins) to a food processor. Include the cilantro, cumin, chili powder, salt, and pepper, then process to combine.
5-Pour in the chicken broth and lime juice and blend until smooth. Finally, simmer the sauce in a pan for 5 to 10 minutes to enhance the flavors.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Adjust the heat level by varying the number and type of peppers used – remove all seeds for mild sauce or add extra serranos for more spice
🥄 For a thinner consistency, add extra chicken broth or water until you reach your desired thickness
🧊 Store leftovers in a sealed container in the refrigerator for up to five days or freeze for up to six months for future use
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Roasting and Blending
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 83
- Sugar: 7g
- Sodium: 73mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg