This is a recipe my sister brought home from her travels in Guatemala. It is absolutely delicious and so simple to make. My favourite way to use it is to brown off some chicken pieces, then put them in a roasting dish, pour this salsa on top and roast until the chicken is cooked through. This stuff is also delicious as an enchilada sauce, a dip for chips or nachos, or even for poaching eggs. You could make it with regular tomatoes if that's all you can get, but I love the tangy flavour of the tomatillos.
Ingredients:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
One bunch of cilantro, stems chopped finely, leaves chopped separately
8-10 tomatillos, chopped
2 jalapeno chilies (or to taste), chopped
2-3 limes, zest and juice
Directions:
In a large skillet, heat oil over medium heat. Add the chopped onion, the garlic, the jalapeno peppers and the cilantro stems to the pan with some salt and cook, stirring, until they become soft. Add the tomatillos and cook for 10-15 minutes until they begin to break down and make a sauce. If it gets too thick or dry stir in a little water or even some chicken stock. Once the tomatillos are all soft, stir in the cilantro leaves and lime zest. Taste and season with the lime juice, salt and pepper. Place in a food processor and pulse a few times until the mixture becomes more saucy, but still has some texture (I don't like a puree consistency, just a chunky sort of sauce). Pour into a container and place in the fridge until you are ready to use it. It will keep for 3-4 days in the fridge.
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