I came up with this easy tomatillo sauce, which is very versatile, you can use it as a salsa, enchilada sauce, on eggs, or over chicken breast — whatever you can think of.
Chop up Tomatillos, onion, garlic, and jalapeno. Add jalapeno depending on your liking. For this recipe I did 3, but removed all seeds and membrane. You can do a rough chop, since they will be blended later.
Saute in a pan with olive oil, salt, and pepper until softened.
Add chicken stock and simmer for 15 minutes or so (not an exact science)
Put in blender or food processor and blend until smooth. At this point you are either done, or if it’s a little thin for your liking, put it back in the pan and cook some more (like I did) or too thick just add some more stock. That’s it, you’re done, a great tomatillo sauce in under 30 minutes.
On Saturday I used the sauce for Stacked Enchiladas.
I cooked up a pork roast with hickory smoked salt and pepper.
I chopped up avocados, and grated some oaxaca cheese.
I also served this with a fresh chopped garden salad of tomatoes, corn, charred okra, and red onion dressed with olive oil and lemon.
Here’s the finished product, topped with fresh duck eggs. I was pretty proud of how it turned out.
Looks good! I’m looking for more things to do with okra and I was intrigued by your charred okra salad. Do you have to char the okra on the grill or can you do it under the broiler?
I just cooked it in a pan, but on a pretty high heat to create a nice crust on it. I try to avoid the oven if I can this time of year 🙂
Dang, girl, that tomatillo sauce looks good! I grew tomatillos once and it was a great success but they did sprawl. I think that is the only reason I didn’t grow them again but after stopping here, I may have to grow them again. That first photo in this post made my mouth water. Beautiful.
Thanks! I definitely love growing tomatillos, and this year has been a great year for everything!