This sauce is wonderful served on its own, but paired with Red Chile Sauce (opposite) and served with eggs (Blue Corn Fried Eggs, page 219) or fish or pork or chicken, it becomes known as Christmas. Why? Christmas is known for its red and green colors! In New Mexico restaurant lingo (Sante Fe to be exact), Christmas means a plate of half-red and half-green chile sauces. The New Mexico terminology has spread to some other states in the Southwest, such as Arizona and Texas.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Toss the tomatillos, poblanos, jalapeños, onion, and garlic in the oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, 20 to 30 minutes. Let cool slightly.
Step 3
Transfer to a food processor and process with the cilantro, adding a little water if necessary to adjust the consistency, until pureed. Season with the honey and additional salt and pepper if needed. The sauce can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator. Heat gently before serving.
