Monday, October 8, 2007

Tomatillo Sauce

  • 3/4 lb tomatillos, husks removed
  • 2 jalapenos, stemmed
  • 1 medium white onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 1 tablespoon vegetable oil
  • 1/4 cup cilantro leaves, , leaves and stems, chopped
  • 1 1/2 cups chicken stock (can substitute vegetable stock)
  • salt and pepper, to taste

1. Heat a cast iron skillet over high heat.

2. Grill tomatillos,jalapenos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes. Ingredients will blacken in places (this is a good thing).

3. Remove from skillet and put into a blender, add cilantro and puree until smooth.

4. Heat 1 vegetable oil in a deep saucepan over medium heat.

5. Pour puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.

6. Add chicken stock, season with salt and pepper, and lower heat to medium low.

7. Cook, stirring occasionally, until sauce thickens, about 30 minutes.

from Recipezaar

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