Copycat Chuy’s Boom Boom Sauce

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Ingridenst

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2 tablespoons vegetable oil 1/2 cup diced onions 2 cloves garlic, minced 1/2 cup green chilies, chopped (canned or fresh) 1/2 cup tomatillos, chopped 1 jalapeño, seeded and minced 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cumin 1 teaspoon chili powder

Step 1

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Start by heating the vegetable oil in a large saucepan over medium heat. Once hot, add the diced onions and cook them which should take about 5 minutes. Add the minced garlic and cook for another minute.

Step 2

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Stir in the chopped green chilies, tomatillos, and minced jalapeño. Let the vegetables cook for about 5 minutes, and keep stirring until they are tender and well combined with the onions and garlic.

Step 3

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Sprinkle in the salt, black pepper, cumin, and chili powder. Stir well to combine all the spices with the vegetables. Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 10 minutes.