Monday, May 21, 2012

Tomatillo Sauce

I originally wrote this over on SABalance, but I'm also sharing it here.

I recently discovered cooking with tomatillos. Don't get me wrong, I love green enchiladas, or a pork verde taco, or even just tomatillo salsa. I'm not stranger to eating tomatillos, but cooking with them, I was clueless.

So I ended up with just the right amount of tomatillos to make my own salsa.

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Mine were already hulled, but if yours aren't you'll need to remove the skins and clean them. From what I hear it kind be sticky and a bit messy.

I decided to create my own recipe out of a few that I saw online. It's a bit from 2 or 3 different ones. You'll need a few cloves of garlic, onion, cilantro and a poblano pepper. You can use jalapeno or an anaheim, but I had a poblano on hand.

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Just do a rough chop since we'll be blending them.

You'll need to cook your tomatillos. I decided to boil mine. Just bring a large pot to boil and toss them in until soft, about 5 minutes.

When they're done, pull them out, throw them into the blender with the other ingredients and puree until smooth.

It doesn't look pretty, but it tasted good.

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I decided to leave mine in the container in the fridge for a few days and then made chicken enchiladas. It only improved the taste and the enchiladas were fantastic. You can use this as a dip for chips, for enchiladas, put it on tacos or even as a marinade for chicken.

Tomatillo Sauce

Ingredients:

1lb of tomatillos, hulled and cleaned
3 cloves of garlic
1/2 cup of onion
1/2 cup cilantro
1 poblano pepper, seeded
juice from 1 lime
1/2 tsp of cumin
salt to taste

Directions:

Bring a pot of water to boil, add tomatillos and boil until soft, about 5 minutes.

Roughly chop garlic, onion, cilantro and pepper.

Put garlic, onion, cilantro, pepper and tomatillos into a blender or food processor, add lime juice, salt and cumin and puree.

Once smooth refrigerate and use as desired.

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