Chorizo Tomato Tomatillo Sauce
Author: Anita
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • 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
Instructions
  1. Brown the chorizo in a large skillet, breaking it up while cooking to get chorizo crumbles. Set aside.
  2. Remove the tomatillo husks and rinse well with water.
  3. Cut tomatillos and the jalapeno into quarters and remove seed and veins from the jalapeno. Cut the tomatoes into chunks.
  4. 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.
  5. If desired, set aside about ¼ cup of the chorizo crumbles for garnish.
  6. 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).
  7. Serve hot or cold over eggs, chicken, burritos, enchiladas, nachos, whatever - or as a dip with chips or veggies.
  8. Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sauces/chorizo-tomato-tomatillo-sauce/