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 of Vincent Camillo
Print
Green Chile Tomatillo BBQ Sauce
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
2 1/2 cups
Level:
Easy
Total:
1 hr
Prep:
10 min
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
  • 1/4 cup rice vinegar
  • 1 teaspoon ground coriander
  • 1 teaspoon dried mustard powder
  • 1 bunch fresh cilantro, stems and leaves separated 
  • 1 bunch fresh cilantro, stems and leaves separated
  • 2 tablespoons tequila 
  • Serving suggestions: chicken, pork, shrimp or fish

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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