Boom-Boom Sauce (Copycat)

Sauces, salsas, and dips 30 min

Servings

Adapted from (synthesized from several independent copycat attempts online)

Ingredients

1 lb 450 g tomatillos, husked and rinsed
4-5 hatch or Anaheim chiles, roasted and peeled (or 2 cans diced green chiles, drained)
1 bunch scallions, roughly chopped
1/2 cup 120 ml cilantro
2-3 garlic cloves
1 jalapeño or serrano, seeded (optional, for heat)
1 tbsp 15 ml oil
1 cup 240 ml chicken broth or water
2 tbsp 30 ml lime juice
1/2 tsp ground cumin
to taste salt
4-6 oz 115-170 g American cheese, cubed (or Monterey Jack)

If using fresh tomatillos and chiles, boil or roast the tomatillos until soft, and char/roast the chiles until blackened, then peel.
Blend the tomatillos, chiles, scallions, cilantro, garlic, jalapeño (if using), lime juice, broth, and cumin until smooth.
Heat the oil in a saucepan, pour in the blended mixture, and bring to a simmer.
Simmer 8–10 minutes to meld the flavors and reduce slightly.
Reduce heat to low, add the cheese, and stir until melted and smooth.
Season with salt to taste. Serve warm over enchiladas, or with tortilla chips.

This is a fan-made copycat, synthesized from several independent online attempts to recreate Chuy's Boom-Boom sauce — not their actual proprietary recipe.
American cheese is what several sources point to as the trick to that smooth, glossy Chuy's texture — Monterey Jack or pepper jack work too, but may not melt quite as silkily.
Hatch chiles are the traditional choice, but Anaheim or poblano work fine too. Adjust the jalapeño/serrano for more or less heat.
Pairs directly with the Chicka-Chicka Boom-Boom Enchiladas recipe on this site.