Recipe: Tomatillo Sauce

the appetizer:

With a sandwich press and 200 Best Panini Recipes by Tiffany Collins, make recipes like Hawaiian Chicken Panini; Turkey Panini with Cranberry Chutney and Sunflower Seeds; and Beef Fajita Quesadillas.

Cookbook

Tomatillo Sauce

Makes 2 to 3 cups (500 to 750 mL)

This authentic Mexican recipe is great on grilled meats, as a dip with tortilla chips or as a spread for panini or quesadillas.

Preheat oven to 425°F (220°C)
Roasting pan

1 1b tomatillos, husked (500 g)
4 jalapeño peppers, halved and seeded
4 cloves garlic
1 onion, quartered
1/2 cup loosely packed fresh cilantro leaves (125 mL)
2 tsp ground cumin (10 mL)
1 tsp kosher salt (5 mL)

1. In roasting pan, spread tomatillos,jalapeños, garlic and onion in a single layer. Bake in preheated oven until tomatillo and jalapeno skins are blistered and soft and garlic and onions are tender, 15 to 20 minutes. Let cool.

2. In a food processor, pulse roasted vegetables and juices, cilantro, cumin and salt until combined but still chunky. (If too thick, add water, 1 tbsp/15 mL at a time, until thinned to desired consistency.)

Tips

Store in an airtight container in the refrigerator for up to 2 weeks.

Add more garlic if you prefer a garlicky tomatillo sauce.

Anaheim peppers work especially well for roasting, so feel free to substitute them for the jalapeños.