Get ready to elevate your culinary skills with a restaurant-quality Mexican sauce that's so simple, you'll wonder why you haven't been making it all along! Rick Bayless' legendary Roasted Tomatillo Sauce is a game-changer that brings the vibrant, smoky essence of Mexican street food right into your kitchen. With just a few fresh ingredients and a quick broiling technique, you'll create a versatile sauce that can transform everything from tacos to grilled meats, making you feel like a professional chef in just 45 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 2 cups
Ingredients
- 1 pound tomatillos, husked and rinsed
- 2 cloves garlic, unpeeled
- 1 jalapeño, stemmed
- 1/2 cup onion, chopped
- 1/4 cup cilantro, chopped
- Salt to taste
Instructions
- Preheat the broiler in your oven to high heat, positioning the rack about 4 inches from the heating element.
- Place tomatillos, unpeeled garlic cloves, and jalapeño pepper on a rimmed baking sheet lined with aluminum foil.
- Broil the vegetables for 5-7 minutes, then carefully turn them over using tongs. Continue broiling for another 5-7 minutes until the vegetables are soft, charred, and blistered on all sides.
- Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes until they are comfortable to handle.
- Peel the roasted garlic cloves by squeezing them out of their papery skins.
- Transfer the roasted tomatillos, garlic, and jalapeño to a food processor or blender.
- Add chopped onion and pulse the mixture until it reaches a smooth, slightly chunky consistency.
- Stir in the chopped cilantro and season with salt to taste.
- If the sauce is too thick, you can thin it with a little water until you reach the desired consistency.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Tips
- Choose firm, bright green tomatillos with tight, unblemished husks for the best flavor and texture.
- Don't skip roasting the vegetables - this step is crucial for developing deep, smoky flavors.
- Wear gloves when handling jalapeños to prevent skin irritation.
- Adjust the heat level by removing or keeping the jalapeño seeds.
- For a smokier sauce, consider using a cast-iron skillet or outdoor grill instead of the broiler.
- The sauce freezes beautifully for up to 3 months, so make extra and save for later.
- Let the sauce cool completely before storing to maintain its vibrant color and fresh taste.
Nutrition Facts
Calories: 15kcal
Carbohydrates: 3g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
