Green Chile Tomatillo BBQ Sauce

Adding fresh herbs after cooking gives this sauce a fresh pop. Tequila lends a final bracing and potent note. Amazing brushed on bone-in chicken breasts or pork tenderloin three-quarters of the way through cooking.

Recipe courtesy Vincent Camillo for Cooking Channel
TOTAL TIME: 1 hr
Prep: 10 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 2 1/2 cups
LEVEL: Easy

ingredients

  • 1 pound tomatillos, husked (about 8 medium)
  • 1 small onion, quartered
  • 2 teaspoons vegetable oil
  • Kosher salt
  • 1 jalapeno pepper, diced
  • 1 poblano pepper, seeded and diced
  • 1/4 cup honey
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Directions

Preheat the oven to 425 degrees F. Toss the tomatillos and onion pieces in a bowl with 1 teaspoon of the oil and a sprinkle of salt. Transfer the whole lot to a sheet pan, and roast in the oven until the vegetables blister and collapse, about 25 minutes.

Heat the remaining teaspoon of oil in a medium saucepan over medium-high heat and cook the jalapenos and poblanos until soft, about 3 minutes. Add the honey, vinegar, coriander, mustard, roasted vegetables and cilantro stems and bring to a simmer. Simmer until the sauce is slightly reduced and the roasted onions are very tender, about 20 minutes.

Transfer the sauce to a blender with the cilantro leaves and 2 teaspoons salt and blend until smooth. Stir in the tequila and season with more salt if desired. Use immediately, or refrigerate in a nonreactive container for up to 2 days.

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