This Mexican barbecue sauce is often served with slow-roasted, shredded beef or lamb.

Recipe by Southern Living February 2003

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Recipe Summary

Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatillos, chiles, and water to cover in a saucepan. Bring to a boil. Reduce heat, and cook, covered, 5 to 7 minutes or until tender. Drain. Allow to cool for 5 minutes.

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  • Pulse tomatillo mixture, garlic, and next 5 ingredients 3 or 4 times in a blender until chopped. Stir in cheese.

  • *1 large dried ancho chile may be substituted.

  • **Cotija cheese may be substituted for feta. Look for it in Latin markets.

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