Use this sauce with tofu, paneer, pork or fish. Prepare these separately and then transfer them into the prepared sauce for a 30 minutes under low heat to integrate flavors.
Ingredients:
- 1 1/2 pounds tomatillos (about 12 medium)
- 1/2 cup chopped white onion
- 2 cloves (or more) garlic, optional
- 1/2 cup chopped cilantro leaves and stems
- 1 tablespoon fresh lime juice
- 1 Anaheim pepper, stemmed, seeded, and halved.
- 2 serrano peppers, stemmed, seeded, and halved
- Salt to taste
Instructions:
- Preheat oven to 400F.
- Prep the tomatillos. Remove the papery husks from the tomatillos and rinse well. Tomatillos can be sticky, so rub them to fully remove the sap. Cut the tomatillos in half and place cut side down on a parchment-lined baking sheet. Add the garlic cloves (unpeeled), onion, Anaheim peppers, and serrano peppers.
- Roast in oven. The tomatillos and peppers for 20 minutes. Remove from the oven and let cool a bit. Remove skin from garlic cloves.
- Make the sauce. Add lime juice, garlic, tomatillos, peppers, onion, and cilantro to a blender. Blend till smooth. Add salt to taste.
