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Recipe Categories : | Cajun
| Sauces | MAIN
INDEX |
Makes : about 3 cups
This is a very versatile sauce. It can be served hot or cold, spread on
roast pork sandwiches, used to compliment grilled fish, pork, rabbit, lamb
or chicken, and is perfect with enchiladas. It is less acidic and softer
in the mouth than sauces using regular tomatoes. If this sauce is served
warm, do not let it sit too long as the cilantro tends to lose its color
and gets tired in flavor.
Ingredients :
- 25 large tomatillos (about 2 pounds)
- 3 cloves garlic, unpeeled
- 1 medium onion, finely chopped
- 3 tbsp olive oil
- 4 canned chipotle chilies in adobo sauce
- 2 tspn adobo sauce
- 1 bunch cilantro, leaves only
- 1 tspn salt
- juice of 1 lime
Preparation and Cooking Instructions :
- Husk and wash tomatillos under hot water. With an iron skillet (dry),
cook tomatillos for 20-25 minutes over medium-high heat until soft and
blackened all over. Do not allow to dry out. Shake pan every few minutes.
- Roast garlic until soft but not burnt. Sauté onion in 1 tablespoon
olive oil until soft and browned. Place tomatillos, garlic, onion, 2
tablespoons olive oil, chipotles, adobo sauce, cilantro and salt in
a blender or food processor. Process until combined; consistency should
be even, with no lumps. Add water if necessary. Add lime juice and blend
for a few more seconds. Add more cilantro if desired. Serve warm, at
room temperature, or chilled.
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