Hatch green chile sauce from The Chili Cookbook: A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian (page 37) by Robb Walsh

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Notes about this recipe

  • averythingcooks on September 10, 2025

    Sooo...I was in a hurry/didn't really read the method through & had the simmered tomatillos + the rest of the ingredients in the blender with around 1/2 the broth to start. ONLY THEN did I realize the blender was intended for just the the tomatillos ...oops! Anyways, off I went, producing a nice, very smooth sauce. I put it on the stove, added a little more broth and let it simmer for a bit. I didn't use the optional cornstarch slurry or the extra water & I intend to freeze it is useful portions. I would make this again (my way :) as tomatillos continue to ripen but I think my next effort will use roasted tomatillos (in place of simmered) to see which I like better.

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