Direction

1. Line a baking tray with parchment paper. Add the peppers, tomatillos and garlic. Drizzle or spray lightly with oil. Place under the broiler until charred, about 5 minutes.
2. Transfer roasted ingredients, water, vinegar, lime juice and salt to a blender. Pulse to puree and taste for salt.
3. Transfer blended mixture to a sauce pan over medium heat. Bring to a boil, reduce heat. In a small bowl mix the cornstarch with 2 tablespoons water. Whisk in the cornstarch slurry and stir, cooking for another 3 minutes. Remove from heat and let cool at room temperature. Store in an airtight container or glass bottle in the refrigerator. This will keep for 3 months.