Roasted Tomatillo Sauce With Greens Recipes

ROASTED TOMATILLO SAUCE

Steps:

• On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler.
• Broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char.
• The entire process should take around 15 minutes.
• After 12 minutes of broiling time, add the cloves of garlic.
• Remove the cookie sheet from the oven and set aside to cool.
• When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard.
• Remove and discard the onion skin, as well.
• Transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables.
• Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree.
• Add salt to taste and a little unbleached cane sugar, if desired.
• Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week.
• Serves as a sauce for Mexican and Southwestern style dishes, as a sauce for steamed vegetables and grains, or as a dip with raw veggies or tortilla chips.

GREEN CHILE-TOMATILLO SAUCE

Steps:

• Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
• Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
• Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
• Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
• Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.

HOMEMADE GREEN ENCHILADA SAUCE WITH TOMATILLOS

Steps:

• Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
• Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.