One of my favorite recipes ever is my Chorizo Tomatillo Sauce, just really special. This recipe is a variation, but has a distinctly different flavor, and is just as good. Basically, this is a roasted vegetable sauce or salsa with chorizo, which adds a robust meaty flavor and texture. I would use it as a dip for chips or vegetables or as a sauce over meat, eggs or burritos.
Like all roasted sauces or salsas, you can freeze it or can it. Otherwise, it will keep in the fridge for about 2 weeks. New Mexico State University provides an excellent guide for canning green chiles that you can follow for canning this sauce.
There are different ways to vary this sauce, and all the variations are also good. In the photo, this sauce is just barely blended to a sauce consistency. I’ve also blended it to a finer consistency and then even more to where it is more of a uniform paste instead of being chunky. They all taste really good. I’ve also added additional chorizo, and that’s also good if you like it really meaty.
I hope you like this – it’s definitely one of my keepers that I’ll make over and over.
- 1 lb tomatillos
- 1 lb tomatoes
- 1 small jalapeno
- 1 cup fresh parsley
- 2 large cloves garlic
- 1 tsp cumin
- 1 tbsp chicken bouillon
- ½ lb chorizo (King Soopers or our recipe)
- ¼ cup diced medium hot or hot green chiles
- Brown the chorizo in a large skillet, breaking it up while cooking to get chorizo crumbles. Set aside.
- Remove the tomatillo husks and rinse well with water.
- Cut tomatillos and the jalapeno into quarters and remove seed and veins from the jalapeno. Cut the tomatoes into chunks.
- In a large dry skillet over medium heat, cook the tomatoes, jalapeno, tomatillos, and garlic cloves until tomatillos and garlic have black scorch spots and are getting soft. Jalapeno should also have scorch spots and tomatoes might. The scorch spots add a smokey taste. You'll also end up with some scorched residue on the bottom of the skillet; just scrape it off and include it in the sauce.
- If desired, set aside about ¼ cup of the chorizo crumbles for garnish.
- Dump all the ingredients including the rest of the chorizo into a blender and blend to desired consistency. You can pulse it till just blended for chunky sauce, blend thoroughly to a fairly uniform paste, or anywhere in between. Add water as needed to get desired consistency (usually ¼ to ½ cup).
- Serve hot or cold over eggs, chicken, burritos, enchiladas, nachos, whatever - or as a dip with chips or veggies.