Serves 1
Directions
- 1Remove the husks off your tomatillos.
- 2Wash the tomatillos before adding them to a hot pan with a little bit of oil.
- 3Add onion and unpeeled garlic to the pan with the tomatillos.
- 4Roast everything for about 10 minutes until it's nicely charred.
- 5Remove the roasted tomatillos, onion, and garlic from the pan.
- 6Repeat the roasting process with your hatch chilies.
- 7Optionally, add a jalapeno and serrano for extra heat and roast them as well.
- 8Once everything is nicely charred, remove from the pan and add it to a bowl.
- 9Cover the bowl tightly to let the roasted ingredients steam for about 10 minutes.
- 10Once cooled, the skin should just peel right off the chilies.
- 11Once you've peeled all of your chilies, add them to a blender.
- 12Peel your roasted garlic and then throw in those roasted tomatillos.
- 13Season with salt, chicken bouillon, the juice from a lime, and a handful of cilantro.
- 14Blend all ingredients together until smooth.
Ingredients
- 2 tbsp oil
- 1 lb tomatillos, husked and rinsed
- 3 chiles Hatch chiles, roasted, peeled, seeded
- 1 serrano
- 1 jalapeño, roasted and peeled
- 0.5 white onion, cut into wedges
- 4 cloves garlic cloves, unpeeled
- 1 lime Juice from a lime
- 1 cup fresh cilantro
- 1 tsp chicken bouillon
- Kosher salt, to taste
Equipment
hot panbowlblender
Tips
- Hatch chile seeds can be left in for more heat or rustic style.
- Jalapeño and serrano are optional for extra heat.
- Cover roasted chilies tightly in a bowl to steam for 10 minutes to help with peeling.
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