Ingredients
- 4 lbs tomatillos husked and quartered *See notes*
- 1 bulb garlic cloves separated but skins left ON (about 10 cloves)
- 1 ¼ lbs pasilla Anaheim or poblano peppers, halved and seeded (about 4-5 peppers)
- 1 ¼ lbs green bell peppers halved and seeded (about 3 peppers)
- 1/3 lb jalapeno peppers halved and seeded (for more heat do not seed) (about 3-4 peppers)
- ¼ lb serrano peppers halved and seeded (for more heat do not seed) (about1-3 peppers)
- ¾ lb onions quartered (about 2 small, 1 large or 1.5-2 cups)
- 2-3 T. olive oil
- 4-5 cups chicken stock (if a thicker sauce is desired only add 4 cups)
- 2 T. cumin
- 2 T. sugar add more if needed *See notes*
- 1 bunch cilantro finely chopped
- salt and pepper to taste start with 1 teaspoon salt and ½ teaspoon pepper and add more if needed
- 1-2 T. lime juice optional *See notes*
Method
- Preheat oven to 450°F.
- Place 4 pounds husked and quartered tomatillos, 1 bulb separated unpeeled garlic cloves, 1 1/4 pounds halved and seeded pasilla, Anaheim, or poblano peppers, 1 1/4 pounds halved and seeded green bell peppers, 1/3 pound halved and seeded jalapeño peppers, 1/4 pound halved and seeded serrano peppers, and 3/4 pound quartered onions on a foil-lined baking sheet. Drizzle with 2 to 3 tablespoons olive oil.
- Roast for about 45 minutes, or until the vegetables are softened and the pepper skins are blackened.
- Place the roasted peppers in an airtight container or bag and let them cool. Once cool enough to handle, peel off the blackened pepper skins. Squeeze the roasted garlic cloves out of their skins.
- Add the roasted tomatillos, peeled peppers, roasted onions, and peeled roasted garlic to a blender. Blend until smooth, or pulse for a chunkier sauce.
- Pour the blended mixture into a large pot. Stir in 4 to 5 cups chicken stock, 2 tablespoons cumin, 2 tablespoons sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer for 15 to 45 minutes, stirring occasionally, until the sauce reaches your desired thickness.
- Turn off the heat and stir in 1 bunch finely chopped cilantro. Taste and add more salt, pepper, or sugar if needed.
- If the sauce tastes too spicy, stir in 1 to 2 tablespoons lime juice, adding a little at a time and tasting as you go.
- Use immediately, refrigerate for up to 1 week, or freeze for longer storage. For canning safety, do not water bath can this recipe. See notes for pressure-canning guidance.
Nutrition
Notes
- When handling hot peppers, wear latex or food-handling plastic gloves to avoid skin irritation or burns.
- Tomatillos are ripe and ready when they are green and filled or split their husks. If tomatillos have begun yellowing, they may be overripe. Using overripe tomatillos will alter the flavor (make it much sweeter). The amount of sugar added may need to be adjusted if using yellow tomatillos rather than green.
- If you have access to an open fire or high heat grill, roast/blacken over fire or grill. For me, this speeds up the process and doesn’t require turning on the oven. Once blackened place in an airtight container or bag. This helps loosen the blackened skins so they will peel easily.·
- If the sauce is too spicy when completed, add lime juice to counter spiciness. This will change the flavor slightly. Lime juice will help offset the spiciness level but will not take it away.
- When making this recipe, I double or triple the batch to can for later. I use a pressure cooker method.
- Canning Safety Note: This recipe contains chicken stock and low-acid vegetables, so it should not be water bath canned. For the safest long-term storage of this finished blended sauce, freeze it. If you want a shelf-stable version, follow current tested pressure-canning guidance from the National Center for Home Food Preservation, USDA, or your local Extension office. Do not use an Instant Pot or electric multi-cooker for pressure canning. I process pints for 75 minutes and quarts for 90 minutes at the correct pressure for my altitude.