When I made my tamales earlier this week, I wanted to spice them up a bit so made this delicious tomatillo sauce to accompany them. Tomatillos are the basis of most green, Mexican sauces. The sauce itself only takes a few minutes for work to put together, and is definitely nicer that store-bought salsa. If you cannot find fresh tomatillos, Chris Kimball says it is OK to use two 13-oz cans of drained tomatillos. The hardest part of this recipe may be to find the tomatillos. 4-stars.
How much work? Low.
How big of a mess? Low.
Start time 5:20 PM. Dinner time 6:00 PM.
Chris Kimball’s original recipe for the sauce is here. The descriptions of how I prepared everything today are given below:
1/2 pound fresh tomatillos
1 jalapeno chile
2 tablespoons chopped fresh cilantro leaves
1/2 small onion, chopped coarse
1 clove garlic
1-1/2 teaspoons lard or vegetable oil
1/2 cup chicken stock or beef stock
- Remove the husks and wash your tomatillos, and remove the stem from your jalapeno. Add whole jalapeno and tomatillos to a small pan over and add enough water to cover. Set pan over high heat and bring up to a boil. Once boiling, reduce to a simmer and cook for 10 minutes.
- Use a slotted spoon to remove the tomatillos and jalapeno and allow to cool for 5 minutes.
- Meanwhile, peel and roughly chop your garlic. Coursely chop cilantro and onion. If you want a milder sauce then you can remove the seeds from your chile.
- Add tomatillos, jalapeno, cilantro, onion, and garlic to food processor, and process until reaches a coarse puree.
- Pre-heat oil (or lard) in a medium skillet over medium-high burner, and cook puree for 5 minutes until it thickens, stirring constantly. Add stock and bring up to a boil, reduce burner to simmer for 10 to 15 minutes until the sauce is thick enough to lightly cover the back of a spoon. Add salt according to taste. Serve warm.