Active Time
10 MIN
Total Time
35 MIN
Yield
Serves : Makes 2 cups

Shelley Wiseman shares her passion for Mexican cooking with recipes like this fruity, spicy sauce made with pasilla de Oaxaca chiles. Serve it with pan-seared or roast duck, lamb or pork. Slideshow: More Condiment Recipes

How to Make It

Step 1    

In a medium skillet, toast the chiles over moderate heat, turning occasionally, until pliable and blistered in spots, about
1 minute. Add the tomatillos, onion, garlic, brown sugar and chicken broth and bring to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, until the vegetables are very soft, about 20 minutes.

Step 2    

Transfer the mixture to a blender and let cool slightly, then puree until smooth. Strain the sauce through a fine sieve and season with salt. Serve warm.

Make Ahead

The sauce can be refrigerated for up to 5 days.

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