Place, tomatillos, garlic and onion on a baking sheet. Drizzle with olive oil. Place in a preheated 400 degree oven for 20 minutes.
1 pound tomatillos, 1 head garlic, 1 large onion, 1 Tablespoon olive oil
Roast peppers on a grill until blackened on all sides. Place peppers in a paper bag with top folded closed for 10 minutes.
3 Anaheim peppers, 1 jalapeno
Remove seeds and any charred skin from the peppers.
Roughly chopped roasted veggies and add to a food processor. Add cilantro, salt and pepper and broth. Pulse until mixture is coarsely chopped.
2 Tablespoons fresh cilantro, ½ teaspoon salt, ½ teaspoon pepper, 1 cup broth
Place mixture in a large saucepan. Heat over medium heat until it comes to a simmer. Reduce heat to low and simmer for 10 minutes.
Stir in ground cumin and fresh oregano.
¼ teaspoon ground cumin, ¼ teaspoon fresh oregano
Remove from heat and allow sauce to cool.
Notes
Tips for making Green Chili Sauce
Use caution when handling chili peppers. The heat from the peppers can burn sensitive areas (like your eyes) if you touch the peppers to your hands and then to another area.
If you don't have fresh oregano, just use a small pinch of dried oregano.
If the sauce becomes too dry while simmering, just a bit more broth or water.
Adjust the heat or spiciness of this sauce by increasing or reducing the amount of jalapenos used.