Tomatillo Sauce

Makes 2 to 3 cups (500 to 750 mL)

 

This authentic Mexican recipe is great on grilled meats, as a dip with tortilla chips or as a spread for panini or quesadillas.

Preheat oven to 425°F (220°C)
Roasting pan

• 1 1b tomatillos, husked (500 g)
• 4 jalapeño peppers, halved and seeded
• 4 cloves garlic
• 1 onion, quartered
• 1/2 cup loosely packed fresh cilantro leaves (125 mL)
• 2 tsp ground cumin (10 mL)
• 1 tsp kosher salt (5 mL)

1. In roasting pan, spread tomatillos,jalapeños, garlic and onion in a single layer. Bake in preheated oven until tomatillo and jalapeno skins are blistered and soft and garlic and onions are tender, 15 to 20 minutes. Let cool.

2. In a food processor, pulse roasted vegetables and juices, cilantro, cumin and salt until combined but still chunky. (If too thick, add water, 1 tbsp/15 mL at a time, until thinned to desired consistency.)

Tips

Store in an airtight container in the refrigerator for up to 2 weeks.

Add more garlic if you prefer a garlicky tomatillo sauce.

Anaheim peppers work especially well for roasting, so feel free to substitute them for the jalapeños.

 

• 200 Best Panini Recipes
• by Tiffany Collins
• Robert Rose, Inc. 2008
• $24.95/trade paperback
• ISBN-10: 0778802019
• ISBN-13: 978-0-7788-0201-9
• Information provided by the publisher.

Buy 200 Best Panini Recipes

 

200 Best Panini Recipes

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This page created February 2009