Our little 3 1/2 year old niece calls this “sauce sauce”.  We all think it’s crazy good.

And, it’s simple to make.  Just come with me.

Take a large roasting pan and line it with heavy duty foil.  Into this, place the following:

1 1/2 lbs. tomatillos, papery skins removed, then washed

4-5 poblano peppers, whole, washed

4-5 Anaheim peppers, whole, washed

1-2 jalapeno peppers, whole, washed

1 sweet bell pepper (any color – but, you know me!  RED rules) yeah, yeah – whole, washed

1 red onion, quartered

1 head garlic,  outer papery skin removed, then cut in half, longitudinally

1 lime, washed and halved

Turn on your broiler and slide this crazy, Mexican deliciousness into the oven on a low rack.  The skin from the peppers is going to blister and blacken.  That’s cool!  Every 5 minutes or so, take your tongs and turn the peppers to expose other sides of the peppers.  You can flip the tomatillos but just leave the garlic, onion and lime alone – they’ll be fine. 

Once the peppers are softened and have released their juicy love (about 30 minutes oventime) use your tongs to remove the peppers and place them into an airtight container.  Slap the lid on and wait while the pepper skins steam loose.  At this point I just turn off the oven and let the tomatillos, garlic, lime and onion continue to break down slowly.  After about 10 minutes, remove the lid on the pepper container and peel off the blackened skins.  Remove and discard stems and large sections of seeds.  Place the flesh of the peppers into a large bowl.  Don’t worry about some seeds going in but, I do like to take out the biggest masses of them.  And, I should mention here, not all the skin is going to come off.  Just remove the black and easy-to-peel-off parts.  Some skin, some seeds, just go with however it seems to feel right.  You can’t mess this up.  Squeeze the garlic out of the head, squeeze the lime pulp out into the bowl with the pepper flesh.  Add the tomatillos, onion and all the liquid from the roasting pan and pour it all into the large bowl.  You now want to transfer this to a food processor.  A blender or immersion blender will probably work, as well.  Work in batches to keep from overloading.  I add about 1 tsp. salt and 1 tsp. smoked cumin.  That’s it!  Taste it – add anything that’s missing.  My notes say “Good on everything.”  You can use this sauce on eggs, enchiladas, tostados, beans — OH!  make huevos rancheros with this – you will thank me later!