We shared on Facebook that we’d be making this sauce to go with carnitas-style pork for our clients. A few of you requested the recipe- so here it is! Enjoy!
Roasted Tomatillo Sauce
Makes 3-4 cups
- 8 ounces tomatillos, peeled and washed
- 2 teaspoons + 2 tablespoons canola oil, divided
- 1/2 teaspoon kosher salt + more for seasoning
- 1 cup white onion, chopped
- 2 tablespoons garlic cloves, minced
- 4 ounces chopped green chiles, mild
- 1 cup water
- 2 tablespoons fresh cilantro
- Black pepper, to taste
- Lime juice, to taste
Pre-heat the oven to 425 degrees. Mix the tomatillos in a small bowl with 2 teaspoons of canola oil and 1/2 teaspoon of salt, then arrange on a small baking sheet. Roast for 20-30 minutes, until they start to get some nice color.
Meanwhile, place a 2-quart saucepot on the stove over medium heat. Let it heat up, then add 2 tablespoons canola oil and the onions and saute for 3-5 minutes. Mix in the garlic and green chiles, stir, then reduce the heat to low and cover. Stir occasionally to keep from sticking.
Once your tomatillos are roasted, add them to the saucepot along with the water and stir well. Cover and let simmer for 20-30 minutes, stirring to help the tomatillos break up and mix into the sauce.
Remove the sauce from heat and stir in the cilantro. Transfer to a blender and, if it’s still warm, blend on low and hold the lid on the blender to keep it from exploding (you can also use an immersion blender). Season the blended sauce with salt, pepper, and lime juice. Serve hot or cold.
Brandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado, almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.