Scratch-Made Tomatillo Green Chili Sauce
Easy-to-make green sauce packed with punchy, south of the border flavors. The bulk of these ingredients came from the fall farmers market last weekend—chilis, tomatillos, sweet onions, garlic, cilantro. I’m using it for green chili enchiladas for Sunday supper. (Postscript: Ummm… I ate it all up as chips and salsa before I could even think about enchiladas. So much for Sunday supper. Oh well.)
HERE’S WHAT I DID, STEP BY STEP:
1. Prepped the tomatillos
Tomatillos are in the tomato family with a couple differences: They have skins which need to be removed, and they need to be cooked in order to enjoy them. (They just need 10 minutes or so.) I removed the skins from about 10 small-medium tomatillos and washed them. I sliced them into quarters.
2. Sauteed the onions and green chilis
I heated up one of our big cast iron pans and browned 1 diced sweet onion in oil. I chopped up 4 green roasted peppers and added these to the onions. (You can use canned green peppers like hatch chilis if you don’t have fresh.) Then I added 1 clove of garlic, diced. I knew I was going to puree everything in the end so I did a “slop job” of chopping. It doesn’t need to look pretty!
3. Added the tomatillos and stock
I threw the tomatillos into the pan and added a little bit of chicken stock to braise the tomatillos in—Just enough liquid to help them soften up. I cooked them on medium-high heat for about 10 minutes.
4. Pureed it in my food processor
I threw all the ingredients into the food processor and added a small handful of fresh cilantro and salt. I could tell it was going to be good… but I wanted a deeper flavor... so I quickly dry toasted some pine nuts in the same pan over medium heat. Just a few minutes to get them light brown and aromatic. I added these to the processor with the sauce. That did it!
5. Added lime juice to make it kick
Lastly I wizzed in juice from a half of a fresh lime. Yeah baby.
Medium sweet onion, or yellow onion
3-4 roasted green chilis
1 clove garlic
10 or so tomatillos
⅓ cup or so chicken stock
Handful pine nuts
Salt to taste
Lime juice to taste
-Alison at The Hen