Homemade Green Chile Sauce

By JimMac

You can make this sauce a day ahead. It's also delicious napped over grilled chicken, swordfish, and pork, or serve cold as a simple table condiment.

Ingredients

• 7 to 8 ounces tomatillos (about 5 medium)
• 1 quart homemade or low-salt chicken broth
• 1-1/4 to 1-1/2 pounds fresh Anaheim chiles (6- to
• 8-inch chiles), roasted, peeled, and seeded & coarsely chopped
• 2 teaspoons minced yellow onion
• 1 teaspoon dried oregano (or 2 teaspoons chopped fresh oregano)
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt; more to taste
• 1/4 teaspoon ground white pepper
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• Your favorite hot sauce (optional)

Details

Servings 4

Preparation

Step 1

Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. Drain and puree-i a blender or food processor. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt, and pepper. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.

Add the cornstarch slurry; stir well. Simmer, stirring occasionally, until the sauce is thickened slightly and reduced to 4 to 4-1/2 cups, another 5 to 15 minutes. Adjust the seasonings if needed, including hot sauce if the sauce isn't spicy enough to suit your taste.