Wednesday, January 13, 2010

Tomatillo Sauce

I love using tomatillo sauces when I'm making Mexican food. It just adds a really pretty color and yummy flavor to the dish.

Question: Does having a husband who is partially Hispanic (and likes all the Hispanic dishes I cook) give me enough street cred to post Hispanic cuisine recipes on here? I hope so b/c I do love a good taco, enchilada, tostada, etc.



Perhaps I should mention that my husband is more of a gringo than a Hispanic. Much more. We're talking about a hockey playing dude who was born in Canada.

Oh snap.

Anyhow, I wanted to share this recipe on here because tomorrow I'm going to post a recipe that will need this "liquid green gold."


First up, we'll need three cloves of garlic.


Now, my favorite tv channel in the world, Food Network, might cause you to believe that the best way to remove the papery skin of the garlic is to smash it with your fist or a knife. However, I prefer to just slice off the very bottom nubbin' (the part that is rough and woody looking).

Then the peel just practically falls off. I prefer to skin my garlic this way because it's less messy and a little less rude to the garlic. And I like my garlic so I try to be as nice to it as possible.

You'll also need 6 large or 10 small tomatillos. Or just grab 8. Whatever works for you.

Peel away the papery skin and the area on the top where the stem connects to the tomatillo.


Place your little green buddies (tomatillos and a jalapeno with the top removed) into a baking dish, drizzle with oil and sprinkle with salt and pepper.
Place the pan in the oven and broil on "High" for 5- 8 minutes, flipping halfway through the cook time.


Don't be afraid of a little char action. It's those little browned bits that help add a little character to the sauce.
I just used one jalapeno b/c I'm a bit of a wuss when it comes to spicy foods. If you like a bit more heat, use two. If you like less, remove the seeds from the jalapeno before roasting it.



Now throw all the roasted veggies into a blender along with the garlic cloves from earlier. Pulse away until blended.


Like so.
I love this color. It makes me happy.
I just thought y'all should know that.


Now you're all ready to use the sauce for your favorite Mexican entrees. Or, if you'll be patient and wait until tomorrow, you can check back here and find out how to make this:


Hello, doll.
Btw, vote in the poll I posted on the right side of the page. I'll love you forever if you do.


Tomatillo Sauce
(Printable Recipe)

6 - 10 tomatillos
1- 2 jalapenos
3 cloves garlic
salt
pepper
oil
Prep the ingredients as shown above. Drizzle a small amount of oil over the tomatillos and jalapeno. Just enough to lightly coat them. Sprinkle with salt and pepper. Roast the tomatillos and jalapenos in an oven set to a high broil for 5-8 minutes, flipping the ingredients halfway through. Remove from oven and place the tomatillos, jalapeno and garlic cloves in a blender. Blend until smooth. Add salt and pepper, if needed.
Spoon over your favorite Mexican food and enjoy!

2 comments:

  1. Now I know what the Tomatillos are used for-duh!! Oh, how I wish my mom was more of a gourmet cook-I'll just have to keep reading your blog!

    Did you use olive oil when you broil them? Thanks!

    ReplyDelete
  2. I did rub the tomatillos and jalapeno with a bit of olive oil before broiling them. However, you can totally use vegetable oil if you want. Actually, that might work better because olive oil smokes up your kitchen really easily. :)

    ReplyDelete

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