We use this in chili and as enchilada sauce. We also just devour it with tortilla chips!
We use Czech Black hot peppers for a mild heat, but of course use whatever peppers you prefer to tailor the heat to your liking. And you can leave out the hot peppers entirely for a mild version.
Adapted from our Roasted Tomatoes with Basil recipe.
Per sheet pan:
- 2 tbsp chile powder (Chimayo, if you've got it)
- 1 med or 1/2 large onion, sliced thick
- 4-5 garlic cloves, whole or halved
- 4-6 hot peppers, halved
- 6-8 large tomatoes, roughly wedged; or 2 dozen (or so) tomatillos, halved
- 2 tsp salt
- 1 bunch cilantro
- Preheat oven to 350°.
- Scatter chile powder, onion, hot peppers (if using) and garlic over the pan.
- Loosely pack the pan with tomatoes, skin side down, or tomatillos, skin side up.
- Sprinkle salt over tomatoes/tomatillos.
- Roast for 30 min, rotate, then roast for another 30 min. Rotate again, and roast for another 20-30 minutes.
- Done when the juices have thickened and some of the tomatoes have browned/carmelized.
- Transfer everything to a large bowl, add cilantro and blend with hand blender.
Makes 1 quart. Freezes well.
Notes:
- Blending is optional if you want to keep it chunkier. We use unblended batches for chili and some curries. If you don't blend it, you can skip the cilantro.
- We roast ours in a convection oven, but the tomatillo version is better when broiled. Broil on top rack until the skins blister and blacken, then blend with plenty of cilantro.