Prep and cook time: 35 – 40 minutes
Makes about 2 cups
Ingredients:
- ¾ pound tomatillos
2. ¼ pound small onions (about 1”)
3. 1 – 2 mild fresh green chilies – poblano or Anaheim
4. ½ cup packed fresh cilantro
5. 2-4 tablespoons lime juice
6. Salt
- Pull off and discard tomatillo hulls. Rinse tomatillos and set one aside. Place remaining tomatillos, onions (don’t peel onions if you want sauce to have a mild roasted flavour), and chili in a 10-12 inch frying pan. (Use an old pan; this process tends to discolour the surface – I use an old cast iron frying pan.) Shake pan or turn veggies frequently until they are charred all over, about 15 minutes. Tomatillos should be soft when pressed.
- Let vegetables cool. Peel onions if roasted in their skins. Pull loose skin from chili and discard; also cut out and discard stem and seeds.
- In a food processor or with a knife, mince uncooked tomatillo; roasted tomatillos, onions, and chili; and cilantro. Season mixture to taste with lime juice and salt. Serve, or if making ahead, cover and chill up to 4 days.
Superb with grilled meat and poultry, also a refreshing dip for tortilla chips. A big spoonful or two may also be mixed with a mashed ripe avocado, add more lime and salt to taste.