Monday, August 26, 2013

Featured Recipe: Roasted Tomatillo Salsa Verde

One of my favorite go to sauces is one introduced to me by Insatiably Epicurious.  She stumbled, almost quite literally, across this sauce in between running to her connector flight.  With 20 minutes to get from one end of O'Hare Airport to the other end, she barely made it to her connector flight because she HAD to stop to order a sandwich from Chef Rick Bayless' Frontera Grill.  (Seriously - you know you're a major foodie when you risk missing a flight home so that you can get a morsel of Chef Rick Bayless' food.)  Apparently, it was the best sandwich she ever had because of this sauce.  About a month later, when she made this for me, I had to agree with her brilliant assessment.

For more details of the sandwich and her hilarious escapade at O'Hare Airport, visit her blog post HERE.

Special Equipment

10 tomatillos, husked and rinsed
4 jalapenos, seeded and stemmed
4 garlic cloves
1/4 cup fresh cilantro
2 small onions, quartered
2 limes, juiced
Fresh ground pepper (Note: I prefer white pepper)

1. Set oven on broil.  Place tomatillos and jalapenos on baking sheet.  Place about 6-8" under broiler for about 5 minutes or until tomatillos begin to blacken and soften.

2. Turn tomatillos and jalapenos to roast other side.  Remove from oven and set aside to cool.

3. Remove the blackened skin from tomatillos.

4. Place onions, cilantro, lime juice, a pinch of salt, a few twists of fresh ground pepper, tomatillos, jalapenos and their roasting liquid into a blender.

5. Taste and adjust accordingly.

This will keep in the fridge for weeks.  You can enjoy this with any type of meat.

Bon appetit!