It’s pepper season in Texas! The markets are filled with an enormous variety of peppers – from sweet to smoking hot – and I picked up a mixed bag at the Farmer’s Market. At the grocery store later that day, I ran across some tomatillos and thought “Hey!” I knew that tomatillos are pretty easy to cook, so I did a little research and cooked up some sauce. This is going to go on a lovely piece of halibut that I have in the fridge, and it’ll also be a great sauce to add to grilled chicken. It’s even delicious just on tortilla chips.
Roasted Tomatillo Sauce
Makes about 2 cups
8 fresh tomatillos
2-3 peppers – I used 2 mild yellow peppers
3 unpeeled garlic cloves
1 white onion, coarsely chopped
2 teaspoons coarse salt
Remove husks from tomatillos and rinse under warm water to remove stickiness. Broil the tomatillos, garlic, and peppers 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7-12 minutes. Watch ’em, turn ’em when they get charred.