- Kate Ransdell
- 1 large mild fresh green chile, such as Anaheim, roasted and peeled
- 16 fresh tomatillos
- 1/2 cup (125 ml) fresh cilantro
- 4 egg yolks
- 1 stick (4 ounces) very soft butter
- 1/2 tsp (2 ml) salt
- Stem and seed chile.
- Remove husks from tomatillos and wash to remove sticky residue.
- Cut tomatillos in half and place in food processor or blender with green chile.
- Process to puree.
- Transfer to a saucepan and simmer 3 - 4 minutes.
- Return hot mixture to food processor.
- Add cilantro and, with machine running, immediately add egg yolks, soft butter and salt through feed tube to make a smooth sauce.
- I served this with skinned, boned chicken breasts dipped in egg whites, bread
crumbs and flour, then sauteed. Keep the sauce warm while making the chicken
but do not allow it to boil. Excellent served with white rice, adding diced
tomato during last 5 minutes of cooking time.
Tomatillos are a cute little green husked, tomato-looking vegetable nestled
in a husk. The husk grows on the plant first, then the tomatillo grows inside.
They are ripe when the tomatillo has broken open the husk and the husk has
turned a brownish-yellow color. Remove the husk and rinse the tomatillos under
hot water to remove the sticky residue before using. They have a somewhat
sour taste and are not really good eaten as is ... but they make a wonderful
salsa. You can also throw some raw, chopped ones into your regular tomato salsa
for a unique flavor. Or roast the ingredients of your regular salsa, along
with some tomatillo for a different, delicious salsa that is excellent served
with grilled poultry or fish. I have grown tomatillos for the past several years,
but this year with all the rain, I, too, have a bountiful, beautiful bumper crop.