Mmm tart tomatillos and spicy jalapenos make for a great sauce.
And it's not just for chicken.
Here's what to do.
Even though it's probably at it's best with chicken, I like it on most anything I think could benefit from a tangy-spicy sauce.
My one disclaimer; It doesn't make for great chilaquiles, but it's the bomb on eggs.
Remove the husks and rinse the tomatillos. Cook tomatillos in salted water until just tender.
Seed and dice the jalapenos.
If you like your sauce spicier leave the seeds in.
As an experiment I placed some fresh whole jalapenos in a plastic bag and threw them in the freezer. I just pull one or two out and use them as needed. The flesh is a little soft but since I use them mainly in cooked dishes they are working just fine.
Place the tomatillos, cilantro/parsley jalapenos and onion in a blender or processor, blend until coarsely pureed. Add water, I used the water the tomatillos were cooked in, 1/4 cup at a time until it reaches a sauce like consistency.
Here's the recipe I used.
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Tomatillo Sauce
15 tomatillos; husked and rinsed
3 jalapenos; seeded and chopped
6 sprigs cilantro or parsley; chopped
1 small white onion,; chopped
1 teaspoon salt
3/4 cup water
Boil tomatillos in salted water to cover until_just_ tender, about 8-10 minutes. Drain.
Place the tomatillos, cilantro/parsley jalapenos and onion in a blender or processor. Blend until coarsely pureed.
Put in a bowl, and add water 1/4 cup at a time until it has reached a sauce-like consistency. Add salt, and let stand an hour before using.
I use parsley when I don't have fresh cilantro available
From Rick Bayless, 'Authentic Mexican.' There's nothing like a good, freshtomatillo sauce! Great on grilled chicken! If you want a really hot salsa,don't seed the jalapenos!
Notes: Rick Bayless
Yield: 3 servings
** Exported from Now You're Cooking! v5.87 **
And that's that
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