Roasted Tomatillo and Chile Sauce

I first encountered this chile verde sauce at a remote resort in the Copper Canyon. It’s simple, but deceptively flavorful. Use it as a rustic salsa or as a sauce spooned over grilled chicken.

roasted-tomatillo-chile-sauce-recipe1 pound tomatillos, husks removed
1/2 pound peppers and chiles, a mix of poblano, jalapeno, etc.
1/2 large onion
3 cloves garlic, peeled
sea salt
juice of 1 lime

Heat a comal or large cast-iron skillet over medium-high heat. Roast tomatillos, peppers, onion and garlic until semi-charred and softened, turning often, about 10 minutes.

Roughly chop vegetables and transfer to a large mortar and pestle. Sprinkle with salt and pound to a rough paste. Stir in lime juice.

Serves 8


2 Replies to “Roasted Tomatillo and Chile Sauce”

  1. I have used a mortar and pestle in the past and always sort of just squished the ingredients around. I had no idea I was supposed to pound it! I got the most unbelievable smooth garlic paste, not to mention a lot of aggression out. Thanks Lia!

  2. Pingback: Process Your Food Personally | Nourish Network

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