Use this technique with almost any vegetable to create a range of vibrant sauces. Simply roast the vegetables until they are soft and beginning to caramelize and then puree the hot vegetables in a blender or food processor along with all their cooking juices, a bit of stock, and seasonings to match.
Preheat the oven to 400┬░F. Oil a baking pan.
Place in a single layer in the prepared pan and roast until soft and golden brown, 15 to 20 minutes:
2 pounds tomatillos, husked and rinsed
2 medium poblano peppers or Anaheim peppers, seeded
1 large onion, quartered
12 cloves garlic
Place the vegetables, including the juices, in a blender or food processor along with:
3/4 cup Chicken Stock, Vegetable Stock, or more as needed
Salt and ground black pepper to taste
Pulse until smooth, adding more stock if necessary to make a medium-bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered, in the refrigerator for up to 2 days.
