Roasted Tomatillo Sauce

 
3/4 lb. tomatillos, husks removed
2 poblano chiles or other fresh chiles of choice (or 2 jalapeno peppers)
1 medium onion, unpeeled
3 cloves garlic
1/2 cup cilantro leaves, packed
3 T. lime juice
1/2 t. ground cumin
salt, to taste
unbleached cane sugar, optional
 

On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler. Broil the vegetables for 3-5 minutes per side, turning them as their skins begin to char. The entire process should take around 15 minutes. After 12 minutes of broiling time, add the cloves of garlic. Remove the cookie sheet from the oven and set aside to cool. When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard. Remove and discard the onion skin, as well.

Transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables. Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree. Add salt to taste and a little unbleached cane sugar, if desired. Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week. Serves as a sauce for Mexican and Southwestern style dishes, as a sauce for steamed vegetables and grains, or as a dip with raw veggies or tortilla chips.

Yield: 2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett