Tomatillos had taken over the crisper and were threatening the domestic peace and quiet. My plan was to turn them into a big batch of green sauce and then freeze that — even though similar food items have been known to exist for years in cold storage, only to meet an ignoble demise in the compost bin. Still, I’m confident we’ll use the sauce in the coming months for pork chile verde, spicy green salsa, and for enchiladas — which we happily pilot tested last night. The sauce is so easy to make, appealingly sour, and a good use for all of those cracked fruits besides.

Tomatillos — check!

Recipe: Green Enchilada Sauce

2-3 poblano or similar chilies, stemmed and seeded / 3 lbs tomatillos, husked and rinsed / 2 cloves garlic / salt & pepper

Place poblanos and tomatillos in a heavy pot. Add ½ cup water and bring to a boil. Turn heat down and simmer ten minutes. Extract chilies and place in a blender with garlic and ½ tsp salt. Add a scoop of liquid from the pot and puree until smooth. Add tomatillos and pulse 10 seconds. Return everything to the pot and reduce until thick, 10-15 minutes. Add salt and pepper, then freeze.

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