Roasted Jalapeño Green Sauce

• 1 yellow onion (small dice)
• 1 green bell pepper (small dice)
• 8 jalapeños (stemmed, seeded, roasted)
• 2 cloves garlic
• 1 can crushed tomatillos (28 oz)
• 1 tablespoon coriander (ground)
• 1 teaspoon caribe seasoning
• ½ teaspoon black pepper (coarse, freshly ground)
• 2 teaspoons kosher salt
• 2 tablespoons granulated sugar
• ⅔ cup apple cider vinegar
• 1 cup water
• 2 tablespoons avocado oil (for sautéing)

Instructions

1. Roast the Jalapeños: Roast the jalapeños under a broiler, on a grill, or over an open flame until lightly charred. Place them in a covered bowl for 10 minutes, then peel away any loose skin if desired and remove the seeds.8 jalapeños
2. Build the Flavor Base: Heat the avocado oil in a medium saucepan over medium heat. Add the onion and green bell pepper and cook for about 6–8 minutes until softened. Stir in the garlic and cook for another minute.2 tbsp avocado oil, 1 onion, 1 green bell pepper, 2 cloves garlic
3. Simmer the Sauce: Add the roasted jalapeños, crushed tomatillos, coriander, Caribe seasoning, black pepper, kosher salt, sugar, apple cider vinegar, and water. Bring to a gentle simmer and cook uncovered for 20 minutes.1 can crushed tomatillos, 1 tbsp coriander, 1 tsp Caribe seasoning, ½ tsp black pepper, 2 tsp kosher salt, 2 tbsp sugar, ⅔ cup apple cider vinegar, 1 cup water
4. Blend Until Smooth: Carefully transfer the sauce to a blender and blend until completely smooth.prepared sauce
5. Cool and Store: Allow the sauce to cool completely before transferring it to an airtight container. Refrigerate until ready to use.