2 tablespoons olive oil, extra-virgin ▢½ red onion, minced ▢5 teaspoons minced garlic ▢2 green bell peppers, chopped ▢1-2 jalapeños, seeded (or 1 teaspoon canned chopped jalapenos) ▢1½ pound tomatillos, husked and quartered (about 14 tomatillos) ▢½ bunch cilantro ▢4 cups chicken broth ▢1½ teaspoons kosher salt ▢¼ teaspoons pepper ▢2 teaspoons cumin ▢1 tablespoon oregano ▢2-3 tablespoons sugar
In a large saucepan or skillet, sauté the onions and garlic in olive oil until tender.
While the shallots are cooking, blend the tomatillos in a blender. Blend in the green peppers, jalapeno peppers, and cilantro until the majority of the clusters have disappeared.
Transfer the mélange of tomatilo toes to a large pot. Sugar, salt, pepper, cumin, and oregano are added to the chicken broth. Simmer for roughly thirty minutes.
There will still be clumps at this stage; therefore, reintroduce them to the food processor or blender and puree in batches until smooth.
Additionally, the sauce may be simmered on LOW for 3 to 4 hours or on HIGH for 2 hours in a slow cooker.