Tomatillo, Jalapeno, and Garlic Hot Sauce

In this recipe, the tomatillos, onions, Jalapenos, and garlic are lightly charred in a hot pan before being fermented. I learned this “dry roasting” technique in culinary school when covering some dishes from Mexico, where certain ingredients are charred in a hot pan or over the fire before being used in various dishes. With the garlic, you add it to the hot pan with the other ingredients while it is still unpeeled, and then remove the outer skin after you take the garlic cloves off...

• Time: 45 min

Source: Bloom Cooking

Import to my cookbook