I typically use this sauce for chilaquiles. Although you can usually get this insanely simple yet delicious dish in either red or green, I have to admit, I greatly prefer the green. The citris in the tomatillos seems to pair so well with the chips, shredded chicken, fried egg and sour cream. It also goes well with barbacoa. Just add some diced up avocado and you will have something fantastic that I was lucky enough to grow up eating. You can make this sauce days in advance and simply store it in the refrigerator until ready to use.
17 large tomatillos, husks removed
2 medium jalapeños
1 bunch cilantro
1 tbs lime juice
Salt to taste
Preheat oven to 350 degrees
Rinse tomatillos thoroughly. Arrange tomatillos and jalapenos on a lined sheet pan. Roast for 30 minutes or until the jalapenos have become soft and tomatillos begin to ooze. Transfer to a blender. Add the lime juice and cilantro. Salt is optional. You can allow it to sit until it cools if you do not have experience blending scalding hot sauces. Once cooled, puree until sauce is smooth. Store in jars and refrigerate.