Tuesday, 24 November 2009

Going green: tomatillo sauce

I seem to be on a green theme at the moment; first it was the pipian sauce earlier this week and today, I made up a batch of tomatillo sauce. Tomatillos, not to be confused with green tomatoes, are a distant relative of the gooseberry. They are packed full of flavour, although I personally feel that they taste a lot better once cooked. If you're not a fan of chillies but still want a flavour of Mexico, then this is the dish for you.

If you can get hold of tomatillos (tinned ones are hard enough to find in the UK, let alone fresh), this salsa verde is a great 'storecupboard' sauce that doesn't require any additional ingredients that you probably don't already have at home. It freezes well and is particularly good with pork, tamales and as a sauce for enchiladas.

Tomatillo sauce (makes 1/2 pint, enough for 4 servings)

1 x 380g tinned tomatillos
1/2 tbsp oil
1/2 onion, roughly chopped
Handful of coriander

Heat the oil in a heavy based pan and brown the onion for 5 minutes. Transfer the onion, with contents of the tin of tomatillos and coriander to a blender and puree. Return the sauce to the pan and allow to simmer for 20 mins. It should thicken a little. Season with pepper.

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