Gahboos Tomatillo Sauce Recipes

TOMATILLO SAUCE RECIPE

Steps:

• Set your oven to broil.
• Slice the tomatillos and peppers in half, then set them onto a roasting pan.
• Slice the onion into thick strips and set them onto the roasting pan, along with the garlic.
• Roast the ingredients for 20 minutes, or until the skins char and puff up. Remove from heat and cool slightly.
• Peel off the skins and discard.
• Squeeze the roasted garlic from the skins.
• Add the tomatillos, peppers, onion and garlic to a food processor or blender along with the cilantro, vinegar, lime juice, cumin and salt.
• Process until smooth.
• With the blender or food processor running, slowly drizzle the oil into the mixture to let it emulsify. It should take about 5 minutes. The sauce will thicken up slightly.
• Serve as desired!

TOMATILLO SAUCE

Steps:

• Heat a cast iron skillet over high heat.
• Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
• ingredients will blacken in places (this is a good thing).
• Remove from skillet and put into a blender, add cilantro and puree until smooth.
• Heat 1 vegetable oil in a deep saucepan over medium heat.
• Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
• Add chicken stock, season with salt and pepper, and lower heat to medium low.
• Cook, stirring occasionally, until sauce thickens, about 30 minutes.

TOMATILLO SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
• Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
• The tomatillo sauce can be made 1 day ahead, covered and chilled.

TASTY TOMATILLO GUACAMOLE

Steps:

• Place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. Bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes.
• With a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. Puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. Blend again for a few seconds just to mix.
• Scoop out the avocado flesh, and place into the blender; blend until well mixed. Adjust salt, cilantro, and lime juice before serving.

CREAMY TOMATILLO SAUCE

Steps:

• In a small saucepan, combine tomatillos, jalapeno, and enough water to cover ingredients by 1 inch. Bring to a boil over medium-high. Reduce to a rapid simmer and cook until vegetables are tender, 7 minutes. With a slotted spoon, transfer to a blender and add onion. Puree until smooth. Add cilantro, buttermilk, and avocado. Season with coarse salt; puree until smooth.

MEXICAN SPICY TOMATILLO SAUCE

Steps:

• Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
• Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

HUEVOS RANCHEROS WITH TOMATILLO SAUCE

Steps:

• Place the tomatillos, onion, pepper, garlic and bouillon in a food processor. Cover and process until finely chopped; set aside. In a small saucepan, mash beans. Cook on low until heated through, stirring occasionally. , Meanwhile, break eggs in batches into a large nonstick skillet coated with cooking spray. Cover and cook over low heat for 5-7 minutes or until eggs are set. Sprinkle with cheese., To serve, spread beans over tostada shells; top with eggs, tomatillo sauce and sour cream. Garnish with tomato, avocado and cilantro if desired.

SWEET TOMATILLO SAUCE

Steps:

• Makes about 1 cup. Scrape seeds from vanilla bean into a 1 1/2- to 2-quart heavy saucepan with tip of a paring knife, then add pod and remaining ingredients and simmer, uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes.
• Discard cinnamon stick and vanilla pod, then purée tomatillo mixture in a blender until smooth (use caution when blending hot liquids). Cool completely, then chill, covered, until cold.
• *Available at Latino markets and some supermarkets.

TOMATILLO ENCHILADA SAUCE

Steps:

• Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
• Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
• Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

GAHBOO'S TOMATILLO SAUCE

Steps:

• Put it all in a blender and puree.
• That's it.
• Flavors meld over a few days. Use over enchiladas, or as a tortilla chip salsa.