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.
Ingredients
- 1 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, to taste
- 1 lime, juiced
Instructions
- 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.
Servings: 8
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