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Green Chili and Tomatillo Hot Sauce

Green Chili and Tomatillo Hot Sauce

By Courtney HillApril 8, 2019

  • Makes
    1 cup
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

This brightly acidic, cumin-spiked hot sauce is an excellent condiment for any Mexican-inspired meal. To give the sauce kick, we use a serrano chili with its seeds, but you could remove the seeds for less heat. For an even milder sauce, replace the serrano with a seeded jalapeño. Stored in an airtight container in the refrigerator, the sauce will keep for up to a week.

Tip

Don't worry if the vegetables broil somewhat unevenly. The chilies may brown the most and the tomatillos should be fully softened, but be careful not to scorch the garlic. And don't worry about removing the charred skins before processing—they add a subtly smoky flavor.

Ingredients
  • 3

    medium tomatillos (about 6 ounces), husked, cored and halved lengthwise

  • 1

    medium poblano chili, stemmed, halved lengthwise and seeded

  • 1

    serrano chili, stemmed and halved lengthwise

  • 1

    medium garlic clove, smashed and peeled

  • 2

    teaspoons white vinegar

  • 1

    teaspoon ground cumin

  • Kosher salt

Step 1

Heat the boiler with a rack about 6 inches from the element. Line a rimmed baking sheet with foil. Place the tomatillos and both chilies cut sides down on the prepared baking sheet, then add the garlic.

Broil until the chilies are deeply charred and the tomatillos are softened, 5 to 8 minutes, rotating the baking sheet about halfway through. Remove from the oven and cool for about 5 minutes.

Step 2

In a food processor, combine the broiled vegetables, vinegar, cumin, 1 teaspoon salt and ¼ cup water. Process until smooth, scraping down the bowl as needed, about 1 minute. Transfer to a small bowl, then taste and season with salt. Cover and let stand at room temperature for 30 minutes before serving.

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