Smoked Chili Verde Sauce
A smoky version of an already delicious end of summer ingredient. Wondering what to do with that hatch chili? Wonder no more!
Ingredients
- 2 Lbs Tomatillos Husked, Rinsed, Cut In Half
- 1 Yellow Onion Peeled, And Quartered
- 6 Cloves Garlic Peeled
- 4 Hatch Chilis Stems Removed
- 1/3 Cup Chopped Cilantro
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat your smoker to 225 degrees F. Place the tomatillos, onion, garlic, and hatch chilis on the grates. Let the veggies smoke for 1-1.5 Hours. Prepare a grill for high heat cooking. When all of the veggies besides the chilies are done smoking, put them in a food processor or blender. Place the hatch chilies directly on the grill grates of the high heat grill. Roast each side of the pepper until it has consistent charring.
- Remove the hatch chilies from the heat, and peel the papery skin off. As long as the pepper is charred enough, it should peel off pretty easy. Try to remove most of the seeds from the chilies, and place the chilies in the food processor or blender with the other veggies. Blend until the veggies are a puree. You can leave them as chunky or as thin as you want.
- Pour the puree into a sauce pan and add the cilantro, salt, and black pepper. Let the sauce simmer on medium heat for 20-30 minutes. When the sauce is done simmering, remove it from the heat and serve on top of a grilled pork chop, or put in a crock pot with a pork roast for fall apart chili verde. This sauce also makes a pretty good green salsa. Enjoy!