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Salsa de Tomatillo y Chiles Dulce

Mild Tomatillo and Sweet Pepper Sauce
Tart tomatillos and colorful sweet bell peppers make a table sauce that pleases heat-timid palates. Serve with grilled or roasted meats
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Ingredients

Makes about 2 cups

  • 1 tablespoon vegetable oil
  • 1 ⁄2 pound tomatillos husked, rinsed, and halved
  • 1 1⁄2-inch-thick center slice of red onion
  • 1 red bell pepper seeded and chopped or diced
  • 1 yellow bell pepper seeded and chopped or diced
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 ⁄2 teaspoon salt or to taste
  • 1 ⁄8 teaspoon freshly ground pepper or to taste

Instructions

  • Heat the vegetable oil in a large nonstick skillet over medium heat.
  • Add the tomatillos, cut sides down, and pan-roast until lightly browned, about 4 minutes.
  • Put in a blender jar and reserve.
  • In the same skillet, pan-roast the onion slice until lightly browned on both sides, about 3 minutes per side.
  • Remove to a cutting board and chop coarsely.
  • Add to the blender jar with the tomatillos.
  • Blend to a coarse purée and transfer to a bowl.

Notes & Wine Advice

Add the remaining ingredients and serve at room temperature.
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Course; Sauce
Cuisine; Mexican