Similar to a New Mexico green chile sauce, but the addition of the tomatillo yields a tarter and less spicy sauce. Use in the same ways you use green chile.
"*" See Kitchen Notes for more information or links to special ingredients.
Remove the husks from the tomatillo and wash thoroughly to remove stickiness.
For a tarter flavor...Add coarsely chopped tomatillos to a food processor and pulse several times until tomatillos are finely chopped. Add to the onion and garlic in Step 5.
Use immediately or within 3 to 4 days. Freeze after that. It freezes quite well.
Green chile – Use meaty fresh green chile pods. I use a medium hot New Mexico green chile, but any meaty chile that roasts well works.
Tomatillo – When choosing tomatillos, choose small green ones with the husk still intact and sticky for a semi-sweet, tart acidic flavor. Larger tomatillos which are lighter green or have started to turn yellow are a little overripe, but can still be used to yield a little sweeter flavor. Avoid tomatillos that have lost their husks, dried up, or are blemished.
After roasting the tomatillo, you can choose to peel them but you really don’t need to. The peel is very thin and breaks down easily in the blender.
Honey – Honey can be added to help reduce the heat if too hot or the tang if too acidic. Just don’t add too much or it could make your sauce sweet.
Consistency – A thicker sauce is needed for smothering burritos or pouring eggs and such. However if you plan to make enchiladas, then “a little thinner sauce” is needed to dip the tortillas in during assembly.
Gluten-free – For a gluten-free sauce, omit the flour. Once the sauce is made, and if needed, sift up to 1 Tbsp. GF cornstarch into the sauce, stirring until you get the consistency you want.
Recipe author: MJ of MJ's Kitchen