It’s so easy being green – Tomatillo Sauce
Do you have a signature sauce in your house? Do you have a sauce that you could quite literally add to almost anything and then lick it off the plate? I do… tomatillo sauce.
I have always had a love affair with Mexican food. For the vegetarian, as long as you can find a place that offers refried beans without the lard, you are in heaven. Every now and then we head down to the US for an afternoon of shopping and inevitable end up in the same Mexican restaurant. To the amusement of my Husband, I always order the same thing. Enchiladas Suizas!
The key to the enchiladas suizas is the fact that is has green sauce instead of red. It is magical. Slightly sour, slightly tangy and cuts through the heavy naughtiness of all of the cheese awaiting you. I am slightly ashamed to admit that on a road trip from Vancouver to San Diego last year, I ate enchiladas suizas at least once a day for a gross percentage of the trip (we are talking 10/15 days) and I still crave the stuff!
The problem with the enchiladas is that they are best when filled with cheese and it is not healthy for anyone to consume that much of it. Once I learned how to make this sauce at home for myself, I began to play around with different ways to use it that did not necessarily include starch stuffed with cheese. I founds that you can cook mushrooms or fake chicken in it to top a taco salad, you can use it on an egg as a substitute for hollandaise and you can even use it as a base for a bean stew similar to the traditional pork with tomatillos. I once make something with beans that was half green sauce and half of a homemade mole and it was literally amazing (you can just see the Mexican Grannies rolling in their graves at that one). The point is that you can use this for as many things as your imagination can come up with and it is as easy as blend and boil.
Green enchilada sauce and so much more
- 1 chopped onion
- 7 cloves of garlic (yes I am serious)
- 1 green bell pepper
- 1 jalapeño or Serrano pepper depending on how hot you like it
- 1 1/2 pounds of tomatillos with the husks removed
- A good handful of cilantro
- Juice of half a lime
- 1tsp of salt
- A pinch of black pepper
- 1tsp ground cumin
- 1 tsp olive oil
- 4 cups of vegetable broth
- In a large pot, heat the oil over medium heat and add the chopped onion and garlic.
- Gently fry for a couple of minutes until the opinions are soft.
- In a food processor, blend together the tomatillos, peppers, and cilantro.
- Blend until you have the consistency that you would like for the final sauce. I like it a little chunky.
- Transfer the blended mixture to the pot containing the onions and add all remaining ingredients.
- Bring the sauce to a boil and reduce the heat to simmer.
- Simmer the sauce for at least 20 minutes until it thickens.
- This sauce freezes very well if you have any left over.
The Gilded Sprout http://thegildedsprout.com/
So there have it. this sauce freezes really well as long as you get as much air out as possible (use a ziplock bag) and will keep in the fridge for a good few days. If you are feeling extra naughty tonight, try making up a batch of nachos and drizzle on the sauce, you will thank me now even if your thighs don’t thank me later at the gym!
Cocine usted mismo! Es delicioso!