Memorial Day weekend, Denis and I (mostly Denis) smoked two pork shoulders and four chickens. We now have about 20 vacuum packed pouches in the freezer! We love stocking up and having it when we are ready for pulled pork sandwiches, chicken soup or pot pie, etc. One of our favorite things to do with the pork is Pulled-Pork Tacos – yum!
The best addition to the tacos is the sauce. I have perfected it to our liking and have been asked to share it. So, here’s my fave Tomatillo Sauce recipe. It’s super easy and totally worth the effort.
Ingredients:
- 6-8 tomatillos
- 1-2 jalapeño peppers
- 1 bunch cilantro
- 1/4 cup water
- 1/2 teaspoon salt
Preparation:
- Preheat broiler.
- Remove husks from tomatillos.
- Wash vegetables and cilantro.
- Roast tomatillos and jalapeños on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more. This will give you splotchy-black and blistered tomatillos and jalapeños.
- Let cool slightly.
- In a blender or food processor chop the jalapeños and set aside.
- Chop the tomatillos including all the delicious juice that has run onto the baking sheet.
- Add the cilantro, salt and 1/4 cup water, blend to a coarse puree.
- Stir in the desired amount of jalapeño.
- Scrape into a serving dish or jar.
- Serve warm or refrigerate for later.
Susan’s tips:
Since I never know how hot the peppers will be, I chop them first, transfer to a bowl, and blend the other ingredients. Then, stir in the peppers until desired heat is achieved. This allows you to control the heat while keeping the sauce chunky.
Sauce will keep 4-5 days when refrigerated.
Some recipes call for garlic and onion. I don’t think the recipe needs either, but put your touch on it.
This sauce is so yummy and easy to make once you get the rhythm of roasting the veggies. Set the timer and don’t walk away from the oven – they will burn. (Yes, spoken from experience!)
Enjoy!