With a sandwich press and 200 Best Panini Recipes by Tiffany Collins, make recipes like Hawaiian Chicken Panini; Turkey Panini with Cranberry Chutney and Sunflower Seeds; and Beef Fajita Quesadillas.
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)
- 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.)
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.
- Hawaiian Chicken Panini
- Turkey Panini with Cranberry Chutney and Sunflower Seeds
- Beef Fajita Quesadillas
- Tomatillo Sauce
This page created February 2009