Ever been a little intimidated by the tomatillo? Well if you've been meaning to introduce yourself for ages, this is your perfect chance. Think of this recipe a little like a blind date; there's an element of risk, but happy ever after might also be just around the corner.
1 lb. tomatillos, husked and roughly chopped
1 onion chopped
2 cloves of garlic, minced
2 chipotle peppers or jalapenos
4 cups of vegetable broth
A shot of hot pepper sauce, such as Tabasco,
Salt to taste
Drizzle with a chipotle-infused oil if using jalapenos
Cilantro
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Combine tomatillos, onion, garlic and peppers in a saucepan over medium heat. Cook until juices are drawn out of tomatillos, about 15-20 minutes, and the mixture becomes saucy.
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Add vegetable broth and bring to simmer for another 20 minutes.
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Remove from heat and puree.
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To kick up the heat, add hot sauce to taste and/or drizzle with chipotle-infused oil to add a bit of smokiness if using jalapeno peppers instead of chipotle peppers.
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Garnish with a pinch of chopped cilantro and serve.
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Recipe courtesy of Tiffany Mayer, Eating Niagara
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greenbeltfresh.ca
CategoryLunch
Ingredients
Ever been a little intimidated by the tomatillo? Well if you've been meaning to introduce yourself for ages, this is your perfect chance. Think of this recipe a little like a blind date; there's an element of risk, but happy ever after might also be just around the corner.
1 lb. tomatillos, husked and roughly chopped
1 onion chopped
2 cloves of garlic, minced
2 chipotle peppers or jalapenos
4 cups of vegetable broth
A shot of hot pepper sauce, such as Tabasco,
Salt to taste
Drizzle with a chipotle-infused oil if using jalapenos
Cilantro