This recipe is a variation of the Tomatillo Green Sauce that I posted a few years ago. In this one, you don’t need a grill and you still get a great sauce. For our broth, we used a home-made broth that we made with the bones from a smoked turkey. I love the smokey flavor that comes from a broth like this. You can use whatever broth you want. The peppers we used are all from the last harvest from our plants that we picked just before our first freeze. A lot of the peppers were pretty small so we wanted to use them up before they go bad.
Our Roasted Tomatillo Sauce
- 1 pound tomatillos, husks removed and cut in half
- 3 to 5 cloves of garlic
- 4 jalapeno peppers
- 2 small (or 1 large) green bell peppers
- 2 poblano peppers
- 1 large yellow onion, cut into quarters
- Kosher salt and fresh ground black pepper, to taste
- Extra-virgin olive oil, for drizzling
- 1 bunch of fresh cilantro, leaves only
- 1 cup of chicken or turkey broth
- Zest and juice of 2 lime
Preheat your oven to 400 degrees F.
Remove the seeds from the poblano peppers and bell peppers. Also, since the seeds and inner membrane contain the heat, remove the seeds from some of the jalapeno peppers. We leave the seeds in 2 of the jalapeno peppers to keep some heat in the final sauce.
I will note that we cooked our peppers first and this made removing the seeds harder. The peppers get slimy and the seeds stick to the cooked peppers so make it easier on yourself and remove the seeds before cooking.
Roasted jalapeno, poblano and bell peppers. As you can see, we are in the process of removing the seeds from the roasted peppers. It would have been much easier to remove them before we roasted them.
Once you’ve taken the seeds out of the peppers, put the tomatillos, garlic, jalapeno peppers, bell peppers, poblano peppers and onion into a large bowl. Drizzle with olive oil and sprinkle them with salt and pepper. We put about a teaspoon of both salt and pepper.
Prepare your baking sheet by putting a layer of foil on it and giving the foil a light coating of olive oil. With all the vegetables coated with the olive oil, salt and pepper, spread them onto your baking sheet in an even layer. Take care to make sure the cut halves of the tomatillos are facing up. This will keep all (or most) of the juices from the tomatillos from spilling out.
This is our baking sheet with all the vegetables spread out before we put them in the oven to roast. Notice that the cut sides of the tomatillos are facing up. This keeps the juices from spilling out and making a mess.
Place the baking sheet in the center of your oven and roast until the vegetables are soft. This will probably take at least 20 minutes but might be longer. Ours took about 30 minutes until the tomatillos were soft.
Once roasted, put the vegetables into a large pot or dutch oven. Add the cilantro, lime juice, lime zest and broth. Simmer over medium-low heat for 10 minutes.
Here are the tomatillos, onions, garlic and cilantro in our dutch oven. At the time, we were getting the seeds out of the peppers.
Now, use your immersion blender to turn this into a sauce. You can use a food processor or blender if you don’t have an immersion blender.
Here is sauce while we were using the immersion blender. I hope you can tell it’s pretty liquefied with just a little amount of chunks.
Once it is cooled, you’ll have a great sauce for chips or using as a base in Mexican dish. We’ll be mixing ours with grilled pork for a pork stew.
Our Roasted Tomatillo Sauce
You can use it immediately, store it in the refrigerator for a few days or put it into a freezer bag and freeze it for a later day.