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Milk Street Recipe
Milk Street Bowtie Green Chili and Tomatillo Hot Sauce

Green Chili and Tomatillo Hot Sauce

45 minutes 15 minutes active

Green Chili and Tomatillo Hot Sauce

1 cup

This brightly acidic, cumin-spiked hot sauce is an excellent condiment for any Mexican-inspired meal. To give the sauce kick, we use a serrano chili with its seeds, but you could remove the seeds for less heat. For an even milder sauce, replace the serrano with a seeded jalapeño. Stored in an airtight container in the refrigerator, the sauce will keep for up to a week.

Don't worry if the vegetables broil somewhat unevenly. The chilies may brown the most and the tomatillos should be fully softened, but be careful not to scorch the garlic. And don't worry about removing the charred skins before processing—they add a subtly smoky flavor.

3 medium tomatillos (about 6 ounces), husked, cored and halved lengthwise
1 medium poblano chili, stemmed, halved lengthwise and seeded
1 serrano chili, stemmed and halved lengthwise
1 medium garlic clove, smashed and peeled
2 teaspoons white vinegar
1 teaspoon ground cumin
Kosher salt
Ingredients
  • 3

    medium tomatillos (about 6 ounces), husked, cored and halved lengthwise

  • 1

    medium poblano chili, stemmed, halved lengthwise and seeded

  • 1

    serrano chili, stemmed and halved lengthwise

  • 1

    medium garlic clove, smashed and peeled

  • 2

    teaspoons white vinegar

  • 1

    teaspoon ground cumin

  • Kosher salt

Directions
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