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Green Chili and Tomatillo Hot Sauce
This brightly acidic, cumin-spiked hot sauce is an excellent condiment for any Mexican-inspired meal. To give the sauce kick, we use a serrano chili with its seeds, but you could remove the seeds for less heat. For an even milder sauce, replace the serrano with a seeded jalapeño. Stored in an airtight container in the refrigerator, the sauce will keep for up to a week.
1
cup
Tip
Don't worry if the vegetables broil somewhat unevenly. The chilies may brown the most and the tomatillos should be fully softened, but be careful not to scorch the garlic. And don't worry about removing the charred skins before processing—they add a subtly smoky flavor.
45 minutes
15 minutes active
Ingredients
-
3
medium tomatillos (about 6 ounces), husked, cored and halved lengthwise
-
1
medium poblano chili, stemmed, halved lengthwise and seeded
I fell in love with this hot sauce. This is one condiment that I do keep in my fridge and yes, I do make it every week or every other week. I enjoy how easy it is to put together. Also I have had it just like a salsa for my chips as well.