I made this sweet potato side dish for a class I taught in Guatemala to a dozen youth group kids. They were skeptical (to say the least) about the chile powder, at first, but embraced it wholeheartedly after I dubbed them “food adventurers.”
[amd-zlrecipe-recipe:75]
I first encountered this chile verde sauce at a remote resort in the Copper Canyon. It’s simple, but deceptively flavorful. Use it as a rustic salsa or as a sauce spooned over grilled chicken.
1 pound tomatillos, husks removed
1/2 pound peppers and chiles, a mix of poblano, jalapeno, etc.
1/2 large onion
3 cloves garlic, peeled
sea salt
juice of 1 lime
Heat a comal or large cast-iron skillet over medium-high heat. Roast tomatillos, peppers, onion and garlic until semi-charred and softened, turning often, about 10 minutes.
Roughly chop vegetables and transfer to a large mortar and pestle. Sprinkle with salt and pound to a rough paste. Stir in lime juice.
Serves 8
