This tangy Mexican sauce is made by roasting husked tomatillos, then blending them with fresh cilantro and green chiles. A classic accompaniment to tacos and enchiladas, its fresh flavor and mild heat balance richer dishes.
Arrange the tomatillos and green chiles on a baking pan and roast at 200°C / 390°F for 10 minutes, until the skins are lightly charred.
Blend the roasted vegetables with the onion, garlic, and cilantro in a food processor until smooth.
Add the lemon juice and salt and blend briefly once more. Serve the sauce over tacos or enchiladas.
The listed ingredients do not include any common major allergens. If tomatillos are unavailable, use tart, unripe green tomatoes instead; the flavor will be slightly less tangy. Green chiles vary in heat, so start with a small amount and add more to taste.
Herkes bayıldı diyor ama bende beklediğim tat çıkmadı. Tuz-şeker dengesi bende tam oturmadı, kişisel damak zevkine göre değişir.
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