Roasted Tomatillo Sauce
Mark makes a couple of sauces that are to die for. He likes to roast peppers and chilies for his dishes, that smoky roasted flavor just can’t be achieved any other way.
The following is the recipe for Roasted Tomatillo Sauce with from the Rick Bayless, Mexico, One Plate at a Time cookbook. This might be one of the most versatile sauces ever. It tastes great on everything, fish, chicken, pork, beef, eggs, I can’t think of anything I wouldn’t put it on, except maybe not ice cream!
What you need:
1 pound of tomatillos, husked and rinsed
3 serrano peppers (approx)
2 jalapeno peppers
2 tbsp olive oil
1 medium white onion sliced
3 large cloves of garlic, finely chopped
2 cups light fish or chicken broth
2/3 cup of loose packed fresh cilantro, sprigs for garnish
Start by roasting the tomatillos and chilies on a baking sheet 4 inches below a very hot broiler for about 5 minutes. They will be blackened in spots, then carefully turn them over and roast for another 4 to 5 minutes. They are done when they are blistered and soft. Set aside to cool, then transfer everything to a blender. Process until smoothly pureed.
Set a heavy 4-quart saucepan over medium heat and add 1 tbsp. of olive oil. When hot, add the sliced onion and stir regularly, until the onions are golden, about 6 to 7 minutes. Stir in the garlic and stir another minute longer. Increase the heat to medium-high until oil is sizzling, then add the tomatillo puree all at once.
Stir until noticeably darker and very thick, about 3 to 4 minutes. Add the broth and 1/3 cup of cilantro. Stir everything thoroughly. Simmer, stirring often, over medium-low heat until the flavors mellow and the consistency thickens, about 30 minutes. Taste, and season with salt.
This recipe is intended to go with Crusted Fish Fillets with Fried Corn, which is scrumptious, but that will have to follow in another post!