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.
Husk and wash tomatillos under hot water. With a comal or black 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.
- 25 large tomatillos (about 2 pounds)
- 3 cloves garlic, unpeeled
- 1 medium onion, finely chopped
- 3 tablespoons olive oil
- 4 canned chipotle chiles in adobo sauce
- 2 teaspoons adobo sauce
- 1 bunch cilantro, leaves only
- 1 teaspoon salt
- Juice of 1 lime
Roast garlic until soft but not burnt. Sautée 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, wiht 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.
Yield -- about 3 cups.
sauces | creole and cajun recipe page
the gumbo pages | search this site
Chuck Taggart (e-mail chuck)