| Chorizo Tomatillo Sauce |
Author: Anita
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
A distinctive, flavorful sauce good on just about anything.
Ingredients
- 2 lb tomatillos
- 1 medium jalapeno
- 1 cup cilantro (including stems)
- 2 cloves garlic
- 1 tsp cumin
- 1 tbsp chicken bouilion
- ½ lb chorizo (I used King Soopers chorizo)
- 2 - 3 tbsp green chiles
- 2 tbsp honey
- salt to taste
Instructions
- Brown the chorizo in a large skillet, breaking it up as it cooks so you end up with chorizo crumbles. Set aside.
- Remove the papery husks from the tomatillos and rinse with water.
- Cut the tomatillos into quarters and cut the jalapeno into quarters lengthwise, removing the seeds and veins.
- In a large dry skillet over medium heat, cook the tomatillos, garlic cloves, and jalapenos until tomatillos are soft and have black scorch spots on them. Garlic cloves and jalapenos will also have black scorch spots. This gives an added slightly smokey taste. (See notes for alternative ways to cook this.)
- Set aside about ¼ cup of the browned chorizo, then dump all ingredients (including the rest of the chorizo) into a blender and blend till nearly smooth. Add water to get the desired consistency (probably about ½ cup)
- Add salt to taste and the chorizo crumbles and stir in.
- Serve hot or cold over eggs, chicken, burritos, enchiladas, nachos, whatever.
Notes
Other ways to cook the tomatillos, garlic, and jalapeno:
- Place the quartered tomatillos, garlic and jalapeno in a baking dish and roast at 400 degrees for 20 to 30 minutes or until tomatillos are completely soft.
- Or, you could cover them with water and simmer until soft. Retain the water to add in after blending to desired consistency.
(The scorching on the stove is to add a bit of smokiness, but this sauce is so flavorful, I'm not sure this touch is really noticeable.)
Freezes well - will keep up to 6 months in a well-sealed container in the freezer.
- Place the quartered tomatillos, garlic and jalapeno in a baking dish and roast at 400 degrees for 20 to 30 minutes or until tomatillos are completely soft.
- Or, you could cover them with water and simmer until soft. Retain the water to add in after blending to desired consistency.
(The scorching on the stove is to add a bit of smokiness, but this sauce is so flavorful, I'm not sure this touch is really noticeable.)
Freezes well - will keep up to 6 months in a well-sealed container in the freezer.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sauces/chorizo-tomatillo-sauce/