Tomatomatillo-ing
Oct. 30th, 2008 07:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Roasted Tomatillo Sauce with Greens
husked and rinsed tomatillos
halved tomatoes
2-3 spicy peppers, seeded
approximately 10 cloves garlic
white parts of 1-2 leeks or 1-2 onions, quartered
several leaves chard or spinach
1/3 cup chopped cilantro
? chicken stock (see what worked)
salt and pepper
Place all but chard or spinach, cilantro, and chicken stock in a single layer on an oiled baking pan. Roast in a 400 degree oven for 15-30 minutes, until nicely browned and leaking juice. Put into a food processor with the rest of the ingredients and pulse until smooth. Reheat gently and serve.
What worked: It was reasonably tasty. It served well as an enchilada sauce. I mis-read the stock amount; the recipe calls for 3/4 cup and I read it as 1/3 cup. Which should make a huge difference, but I thought the texture was just right as it was: slightly thick and not soupy.
What didn't: It wasn't hot enough; I shouldn't have seeded the peppers.
Will I make it again? I don't think so. It wasn't really any tastier than a regular salsa or tomatillo sauce, and it was much more work.
husked and rinsed tomatillos
halved tomatoes
2-3 spicy peppers, seeded
approximately 10 cloves garlic
white parts of 1-2 leeks or 1-2 onions, quartered
several leaves chard or spinach
1/3 cup chopped cilantro
? chicken stock (see what worked)
salt and pepper
Place all but chard or spinach, cilantro, and chicken stock in a single layer on an oiled baking pan. Roast in a 400 degree oven for 15-30 minutes, until nicely browned and leaking juice. Put into a food processor with the rest of the ingredients and pulse until smooth. Reheat gently and serve.
What worked: It was reasonably tasty. It served well as an enchilada sauce. I mis-read the stock amount; the recipe calls for 3/4 cup and I read it as 1/3 cup. Which should make a huge difference, but I thought the texture was just right as it was: slightly thick and not soupy.
What didn't: It wasn't hot enough; I shouldn't have seeded the peppers.
Will I make it again? I don't think so. It wasn't really any tastier than a regular salsa or tomatillo sauce, and it was much more work.
