This sauce serves as a delicious unifying element to the meal—it's fantastic on the pork, the beans, and the plantains. The recipe makes a large batch, but you'll be glad you have extra on hand; people tend to go back for more and more of it. It keeps for up to a week in the fridge, or top with a thin layer of olive oil (to act as a seal to prevent oxidation) and freeze for up to two months. Spoon it over fish tacos, scrambled eggs, nachos, or burrito bowls.
10 tomatillos (about 1 3/4 lb.), husks removed
2 serrano chiles
1 medium yellow onion, peeled and quartered
1 bunch cilantro leaves and stems
1/2 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon honey
1 1/2 teaspoons kosher salt
Added sugars 1g
Calcium 1% DV
Potassium 5% DV
How to Make It
Preheat broiler with oven rack 6 inches from heat. Arrange tomatillos, chiles, and onion in a single layer on a rimmed baking sheet. Broil until tomatillos are soft and browned, 15 to 20 minutes, turning after 8 minutes. Cool 10 minutes.
Transfer vegetables and any liquid in pan to a blender. Add cilantro, 1/2 cup water, oil, juice, honey, and salt; process until almost smooth. Keep at room temperature until ready to serve (up to 2 hours), or store, covered, in refrigerator up to 1 week.
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