Sibby Barrett's Tomatillo Sauce
Description
Courtesy of Sibby Barrett, owner and cooking instructor of Onion Creek Kitchens at Juniper Hills Farm
Ingredients
1 lb. tomatillos, husked, cored and rinsed
2 T. olive oil
2 green onions, sliced
1 small yellow or white onion, diced
1 large jalapeño, seeded and minced
1–3 large garlic cloves, minced
2 T. flour
1–2 T. Onion Creek Kitchens Chimayo Spice Mix* (or a
combination of ground cumin, dried oregano and chili powder)
¼ t. black pepper
1½ c. chicken or vegetable stock
1 roasted green chili, peeled, seeded and chopped (poblano
and Anaheim work well)
Juice of one lime
½ bunch cilantro, chopped
1–4 T. cream (optional)
½ t. salt, or more to taste
* You can find Onion Creek Kitchens Chimayo Spice Mix for purchase at juniperhillsfarm.com
Methods/steps
Place the tomatillos in a medium pan and cover with water. Bring to a boil and cook for 5 minutes. Drain, cool and roughly chop by hand or with a food processor to a rough texture and set aside. Heat the oil in a large skillet or stockpot. Add the green onions, onions, jalapeño and garlic. Sauté for 5 minutes over medium-high heat, then add the flour, spice mix and pepper. Sauté for an additional 5 minutes. Add the stock, tomatillos and chilies, and allow the mixture to reduce by about a third—about 10 minutes. Stir in the lime juice, cilantro and cream, if using. Salt to taste.
The sauce is great as an enchilada topping or salsa for chips. Chopped avocado is a nice addition, or stir the sauce into rice, beans or corn soup. Ladle the sauce onto nachos, flank steak, grilled fish or chicken, or tuck into tacos or huevos rancheros. Add cooked pork tenderloin, extra stock and some masa harina for a fantastic green chili pork stew.
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