Tomatillo Sauce (Green Sauce)

I use this sauce for enchiladas, taquitos, taco topping, or just plain dip…I just looked at a few different recipes from Bon Appetit and Food Network and made up my own recipe. See my 2nd Round Cuban Enchiladas.

1 lb tomatillos
1 white onion
1 jalepeno (add more for heat)
2 Pasilla Peppers
3 cloves of garlic
1 lime (juice)
½ bunch of cilantro
½ c. chicken broth
handful of crumbled cotija
1 T cumin
Salt
Pepper
1/8 c. Olive Oil (plus extra for coating veggies)

Preheat oven 400 degrees.

Quarter onions, peel skin off tomatillos and cut in half.  On foil lined baking sheet add tomatillos, onions, peppers and garlic.  Drizzle with olive oild and rub onto veggies. Season with salt and pepper.

Roast for 25 minutes until peppers blister and onion is cooked through. Allow to cool a bit. Put peppers in a plastic bag to steam for easy skin removal.

Peel onions, garlic, and peppers. Add veggies to a food processor or blender and process until veggies are chopped. With the processor running add broth, olive oil, cumin, cilantro, lime juice, and salt and pepper. Stir in cotija cheese.

This sauce freezing very well!

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