This sauce serves as a delicious unifying element to the meal—it's fantastic on the pork, the beans, and the plantains. The recipe makes a large batch, but you'll be glad you have extra on hand; people tend to go back for more and more of it. It keeps for up to a week in the fridge, or top with a thin layer of olive oil (to act as a seal to prevent oxidation) and freeze for up to two months. Spoon it over fish tacos, scrambled eggs, nachos, or burrito bowls.
How to Make It
Preheat broiler with oven rack 6 inches from heat. Arrange tomatillos, chiles, and onion in a single layer on a rimmed baking sheet. Broil until tomatillos are soft and browned, 15 to 20 minutes, turning after 8 minutes. Cool 10 minutes.
Transfer vegetables and any liquid in pan to a blender. Add cilantro, 1/2 cup water, oil, juice, honey, and salt; process until almost smooth. Keep at room temperature until ready to serve (up to 2 hours), or store, covered, in refrigerator up to 1 week.