Green Chili And Tomatillo Sauce

Tomatillos originated in Mexico and were cultivated in the pre-Columbian era and played an important part in the culture of the Mayan and Aztec civilisations. They are also known as the Mexican husk tomato. They are a member of the nightshade family along with tomatoes, potatoes, chili peppers and eggplant to name a few.

When you are shopping for tomatillos you want to select fruit that is still tightly wrapped in the husk and has a firm flesh that gives slightly under pressure.

Mise en place, or ingredients for tomatillo salsa verde: tomatillos, serrano chilies, onions, and garlic.

Place all ingredients in a 4 quart pot and add enough water to just cover.

Working in batches puree all ingredients in a blender.

Tomatillo Salsa Verde

Serrano Chili Garlic And Tomatillo Sauce

• Yield:2 cups
• Prep Time:10 minutes
• Cook Time: 1 hour

Ingredients

• 7 tomatillos, husks removed and washed
• 3 cloves garlic, peeled and halved
• 2 serrano chilies, stems seeds and pith removed
• 1/4 small onion. sliced
• Kosher salt, to taste
• 1 tablespoon peanut oil

Method

1. Place all ingredients in a 4 quart pot and add enough water to just cover. Bring the water to a full rolling boil. Boil for about 1 minute and turn off heat. Let the ingredients soak in the hot water until soft, about 30 minutes.
2. Working in batches puree all ingredients in a blender. Pass the puree through a fine mesh strainer.
3. Meanwhile wash the pot and return to the range top. Set the heat to high and let the pan get smoking hot. When the pan is ready add the oil and immediately add the puree into the pot.
4. Stir to reduce the bubbling and once the puree calms down, reduce the heat to medium-low. Allow the sauce to simmer for 30 minutes. 
5. Taste and adjust the seasoning as needed.

Notes

1. When you are shopping for tomatillos you want to select fruit that is still tightly wrapped in the husk and has a firm flesh that gives slightly under pressure. Avoid fruit that has had the husk removed or damaged or is peeling away.
2. To work with tomatillos peel the husk away and remove the stem with it. Wash thoroughly under cool running water to remove the sticky film on the outside of the flesh.
3. Working with chili peppers, like serranos, isn’t difficult. There are a few things you must remember. The acid in chilies, capsaicin, leaves an oily residue on your skin. So you may want to wear gloves when working with chili peppers. 
4. Another point to consider is that most of the capsaicin in a given chili pepper is contained in the pith and to a lesser degree in the seeds. In addition the seeds tend to be bitter, as well as hot. In actuality there is only a small amount of the overall capsaicin in a given chili contained in the flesh. By removing the pith and seeds the overall heat factor is substantially less.

Tags: tomatillo sauce, recipe for tomatillo sauce, tomatillo salsa verde recipe