Tomatillo Sauce Recipe
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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
- 16 ounces tomatillos
- 1 good-sized chili pepper, jalapeno or otherwise
- olive oil
- 1 medium yellow onion, small dice
- 3 cloves garlic, minced or pressed
- chicken stock
- sea salt and black pepper
- 2/3 cup cilantro leaves, roughly chopped
- white sugar, optional
- pumpkin seeds, also optional
How to make Tomatillo Sauce
This sauce is great over fried fish, tacos, enchiladas. I've even used it as a soupbase with great success. Above, I've used it to sauce some shredded chicken.
- Preheat oven to 350ºF, 400ºF or Broil, whatever you are most comfortable with.
- Husk tomatillos.
- Rinse tomatillos and pepper and place on lined baking sheet.
- Baking sheet --> oven.
- Roast or broil until skins blacken and blister, turning occasionally for even cooking.
- Remove from oven and puree. (Please exercise caution when working with this extremely hot, extremely gooey stuff.) Set aside.
- Heat olive oil in saucepan and cook onions and garlic until translucent.
- Deglaze with stock, then add pureed tomatillo mixture.
- Cook over medium heat, stirring regularly, until sauce reduces to desired thickness.
- Stir in cilantro and taste.
- Season with pepper and salt.
- If you find the sauce too bitter or pungent, try adding a pinch of white sugar.
- Consider adding some roasted pepitas (pumpkin seeds). They add wonderful earthy tones and make for a richer texture.
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