Recipe courtesy of Vincent Camillo

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.
  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 2 1/2 cups
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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

  1. 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. 
  2. 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. 
  3. 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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