Tomatillos are a staple in Mexican and Southwestern cuisine. They have a bright, acid flavor that adds a kick to any meal.

And they are versatile. Tomatillo sauce can be made from raw, boiled, or roasted tomatillos. Each has its own virtue.

This recipe highlights the smoky flavor of roasted tomatillos. It brings a mild spiciness to pork, chicken, eggs, and chips. And it’s easy to make.

Before making any sauce, remove the papery outer skin on the tomatillos. Tomatillos are sticky, so wash them carefully.

Tomatillo Sauce

• 12 to 14 tomatillos
• 1 white onion, cut into chunks
• 6 to 8 cloves of garlic
• 2 Hatch chiles
• 1/2 cup cilantro
• salt and pepper

Heat the oven to broil.

Place the tomatillos, onion, garlic, and chiles on a baking sheet lined with parchment paper.  Roast the vegetables until charred, turning the vegetables every few minutes to ensure coverage on all sides.

Peel, seed, and stem the chiles.

Blend all ingredients in the blender until smooth. If the sauce is too thick, thin it with water, one tablespoon at a time.  Salt and pepper to taste.