A new recipe
Here’s one I’m sure you’ll like. This is one of the most flexible sauces I know of, and it’s green. Win win in my book. Ready? Here we go!
Tomatillos are a green, tomato like vegetable wrapped in a paper-like skin with very sticky flesh. The flavor is like a very tart, but slightly sweet, lime. Green tomato could be substituted, but I’ve never tried it.
This is one of my best recipes. Easy, fast and the results are very flexible.
- 1lb (about 5 or 6 medium sized) Tomatillos, skins removed and rinsed.
- 1/4 yellow onion cut into 1″ pieces
- 1 jalepeno, stem removed
- 2 cloves garlic
- 1 bunch cilantro, chopped fine
- 1 tomato, diced
- Salt and pepper
- juice of 1 lime
In a small sauce pot get some water boiling. Add the tomatillos, jalepenos, garlic and onion and cook them for about 5-10 minutes. The tomatillos will turn slightly brown and get very soft.
Add everything except the tomato and cilantro to a blender and blend until smooth, about 10 seconds. You aren’t trying to frappe here, just break everything down. After the blend, add your tomatoes and cliantro and stir by hand!
Use this for sauce for chicken enchiladas or roast pork. Mix it equal parts with mayo (or plain yogurt) for the best tartar sauce you have ever had. Chill it over night and use it as a dip for chips.
You can also blend all of the ingredients raw. My personal opinion on that is not as high as it tends to be a little to tart for my tastes.