How To! Macayo’s Fire-Roasted Tomatillo Sauce

Medium to hot in spice, depending on the season. A spicy, smooth green sauce made with fire-roasted poblanos & jalapenos. 

– 8 oz. Chicken Broth
– 1 each Jalapeno, roasted
– 1 each Poblano, roasted
– 3 oz. Green Chiles, diced
– 5 oz. Tomatillos, diced
– 1/4 teaspoon Cumin, ground
– 1/4 teaspoon Salt
– 1/4 teaspoon Garlic, fresh, chopped
– 1 oz. Flour
– 1/2 oz. Water, for flour

1. Roast jalapenos and poblanos on grill until blackened
2. Place diced green chiles, poblanos, jalapenos, cumin, salt, garlic and chicken broth in blender, flash blend 2 times 

3. Add all blended ingredients and diced tomatillos to saucepan, bring to a boil 
4. While the sauce is cooking, place flour and water in a small bowl and whisk until flour is completely dissolved
5. Slowly add small amounts of flour mixture to thicken, make sure there are no lumps
6. Reduce heat and simmer for 15 minutes until thickened