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Recipe Summary

Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chiles and 2 cups water in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add tomatillos; cover and simmer 5 minutes. Remove chiles and tomatillos from water; cool. Reserve water.

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  • Process cooled chiles and tomatillos in a blender 30 seconds or until smooth, stopping twice to scrape down sides. Pour sauce into a bowl; add remaining ingredients. Stir with a wire whisk.

  • Note: For a thinner sauce, add some of the reserved cooking water. Recipe courtesy of Chef Christine Keff, Fandango, Seattle, Washington.

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