This Mexican style green chili sauce is made with roasted chilies, garlic, and tomatillos, perfect as a salsa or as a table sauce for tacos or burritos.
2poblano peppersor use a mix of poblano, jalapenos and/or serranos for a hotter green chili sauce
½cupchopped cilantro
Juice from 1 lime
Salt to taste
Olive oil as needed
Instructions
Preheat oven to 500 degrees, or the broil setting.
Toss the garlic cloves in a bit of oil and salt, then wrap loosely in aluminum foil. Set into the oven and bake for a total of 20 minutes.
Slice tomatillos and poblano peppers (or other peppers, if using) in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up.
Set into oven and bake for 12 minutes. Be sure not to get too close to the top heating element or the tops will burn too much.
Remove all items from the oven and cool slightly. Peel the pepper skins away and discard.
Place tomatillos, chili peppers, roasted garlic, cilantro, and lime juice into a food processor. Process until smooth.
Salt to taste and serve!
Notes
I like to strain my table sauce a little but so it isn’t quite so chunky, but that is your personal choice. If you strain too much, you’ll be left with a much thinner sauce. I like to have a bit of character in my table sauce.