This sauce is easy to make, low in fat and full of green veggies. In addition to being good for you, it adds a bright color and bold flavor to otherwise bland dishes and ingredients (i.e. tofu and tempeh). My favorite use of this sauce is as a light, fresh alternative to traditional mole sauce.
Ingredients:
•2 lbs fresh tomatillos, peeled and quartered
•2 large poblano peppers, seeded and quartered
•2 tsp ground black pepper
•2 tsp ground cumin
•2 Tbs extra virgin olive oil
•1 large yellow onion, chopped
•6 cloves garlic, minced
•2 cup chopped fresh cilantro leaves
•2 cups vegetable broth
•2 medium jalapeno peppers, seeded and chopped
•1 tsp salt
•the juice from 1 lime
Directions:
1. Preheat oven to 500ºF (use broiler if available).
2. Prepare tomatillos: remove skins, rinse in warm water to reduce stickiness, pat dry and quarter.
3. Toss tomatillos and poblanos with 1 Tbs olive oil, pepper and cumin. Place in lightly greased large casserole dish. Bake on top rack of oven until charred, roughly 10 minutes.
4. Heat remaining olive oil in medium sauce pan. Add onion and garlic and cook until tender and slightly translucent.
5. After letting the tomatillo and onion mixtures cool for at least 5 minutes, combine with cilantro, vegetable broth, jalapenos, salt and lime juice in blender. Blend on high for 30 seconds until mixture is smooth.
Recommended Serving Instructions:
Enjoy with your favorite tortilla chips. Simmer vegetables, tofu or tempeh in this sauce until heated throughout (at least 5 minutes) and enjoy with rice and beans. Make delicious enchiladas (stay tuned for a recipe!).
Tips:
•Adjust the level of hotness by adding or subtracting jalapeno peppers.
•Adjust other spices to fit your taste preferences (I personally love extra cumin and sometimes add a Tbs of garlic powder).
•Blend less for a chunkier sauce – particularly great if using as a condiment.
•Short on time? Replace 2 lbs of fresh tomatillos with 2 28-oz cans of tomatillos. Drain and rinse before cooking. Follow the directions as you would with fresh tomatillos, noting that the roasting time may be shorter.
BEETNIK RECIPES: vegetarian cooking 