Tomatillo Chili Sauce

  • 3 medium Spanish or white onions, quartered
  • 8 medium fresh tomatillos, husked and washed
  • 4 plum tomatoes, cored and quartered
  • 8 whole garlic cloves, peeled
  • Olive oil, for drizzling
  • 1 ancho chile (1/2 ounce), stemmed, seeded, and deveined
  • 2 guajillo chiles (1/2 ounce), stemmed, seeded, and deveined
  • 1 quart chicken stock (low-sodium storebought is fine)Put the onions, tomatillos, tomatoes, and garlic on a baking sheet and drizzle them with olive oil. Put the baking sheet under the broiler and cook without turning until the vegetables start to get charred, about 7 minutes. Remove, set aside, and let cool to room temperature.

    In a large dry skillet over medium-low heat, toast the guajillos, turning them over halfway through, just until they smell great, about 1 minute. Transfer them to a bowl, cover them with hot water, and let them soak until they’re soft, about 30 minutes. Drain the chiles and discard the soaking water.

    Combine the vegetables and chiles in a blender with the chicken stock (you’ll have to work in batches) and puree until the mixture is very smooth. Transfer each batch to a bowl as it’s done, and stir the batches together well. Season with salt and pepper to taste.

    Store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.

    Yield: 2 quarts

  • Salt and freshly ground black pepper

 

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