Tuesday, April 18, 2006


My dear husband is addicted to this sauce...... it is the tomatillo sauce I made couple weeks ago. Fixed him a juicy burger today with some fresh farmers market tomatoes. Might add that this is about the end of local grown cause it is getting way too hot. Anyway while eating his juicy burger husband wanted to know if I had any of that "funny green sauce"? He is referring to tomatillos
He seems to think the word tomatillos is a funny word - that's my Norman.
I did have a bit left in the frig so I heated it up a bit for our burgers....can I tell you it was yummy on a really good sirloin meaty burger.

After lunch I had to clean up and I thought I should just replenish my supply of tomatillo sauce so I went at it.
Here is how I make mine and everyone does it differently.

about 10 small to medium tomatillos remove husk and wash well and dry cut in half
1 sweet white onion Vidalia preffered cut into chunks
4 cloves of garlic peeled left whole is OK
4 roasted pablano peppers or 2 small cans diced green chiles

put the above ingredients in a large skillet suitable for putting in an oven, sprinkle with some kosher salt, fresh ground pepper and a couple splashes of extra virgin olive oil. Roast uncovered in a 400 degree oven till some of the tomatillos and the onions look carmelized or charred, about 45 minutes. ETA...........the above mixture is not really spicey with peppers in any way but you may add your own such as a serrano chile for some extra added heat.

Remove from oven and let cool, the contents will look real soupy, not to worry. When the ingredients are put in a food precessor it thickens up. Don't forget the fresh cilantro put it in when ingredient are being blended in the food processor. Enjoy!!!

1 comment:

mooncrazy said...

I know Norm and that is exactly what he'd call the sauce! Looks oh so good.