Tomatillos, tomatillos, tomatillos. They are multiplying every time I go out to the garden. I needed a fresh idea, after canning some two dozen jars of ubiquitous salsa verde. But what to make? I am always looking for things to feed my kids, and I've been pondering enchiladas. I am notoriously dedicated to making everything I can from scratch at home, so of course, I set about to make a tasty enchilada sauce.
I did a bit of research into what goes into a traditional enchilada sauce, and since I had some Bulgarian carrot chiles that needed using, I decided to substitute for the jalapenos. Pro/con: Pro, this sauce is *delicious*. I'm so very pleased with how it turned out; con, it's smokin' hot...maybe too hot for my kiddos. C'est la vie, as it were. I am now the happy owner of 4 pints of put up green enchilada sauce that *Mommy*, at least, will devour, come winter.
It's simple, delicious, and will thaw you out when the deep freeze hits this winter.
2 lbs tomatillos
4 poblano peppers
3 Bulgarian carrot chiles (or substitute as you wish)
1 large onion (about 1 cup)
4 c. chicken stock
1 bunch cilantro
Remove the husks from the tomatillos, wash, and place on a baking tray. Deseed the peppers, slicing all the way down one side and flatten on the baking tray with skins up. Quarter the onion and separate the sections, adding them to the tray.
Drizzle the trayed veg with olive oil and sprinkle liberally with kosher salt.
Roast in a 450 degree (or 425 convection) oven for 30 minutes.
Dump the veg into a large soup pot and stir in stock. Simmer over medium-high for 15 minutes. Chop cilantro and stir in, then puree with an immersion blender.
If necessary, adjust seasoning. Pour into clean jars or ziplock bags.
You will want to eat this within a week or freeze it. The low acid content makes it a bad candidate for water bath canning, and it's not tested for pressure canning. If you choose to not freeze, be sure to store in the refrigerator.
Makes 4 pints.
Post a Comment