Tomatillo sauce is very versatile and can be used in a number of ways. What Should I Serve This Tomatillo Sauce With? If you’re looking for a milder version, core out the jalapeno peppers or use poblano peppers instead. If you’re looking for a hotter version of this recipe, use serrano peppers. I’ve used a couple jalapeno peppers for this recipe, and they’re only a touch spicy. You can make this with olive oil, but olive oil has a much stronger flavor and you’ll notice it in the final recipe. A neutral oil is best for this recipe because the oil flavor won’t interfere with the flavor of the tomatillos and peppers. If you love the flavor of raw tomatillos – I sure do – try a variation of this recipe with half roasted and half raw tomatillos. I roasted all of the ingredients because I love the roasted flavor and also because it is an easy way to cook everything together. In that way, it really is much like a salsa verde, and you’ll have a similar flavor profile here, however, you’ll notice how different it is in creaminess and texture, as well as mouth feel and some flavor differences because of the oil.
The only difference is that we’re drizzling in oil to form an emulsion. This recipe uses all of the same ingredients as a salsa verde, and basically follows all of the same cooking directions. Like Salsa Verde – But Not Quite Salsa Verde They don’t mix easily, but with enough whisking force, the mixture forms and becomes creamy, like a balsamic vinaigrette. Emulsification is essentially the mixture of 2 or more liquids that normally don’t mix, like oil and vinegar. When you process with the oil drizzling into the salsa verde, you are essentially emulsifying the mixture until it becomes very creamy. You might think to use a dairy product or perhaps an avocado to achieve creaminess in this sauce, but the real secret is oil. The Secret is in the Oil – Emulsification The color lightens up quite a bit, and the sauce becomes much more creamy from the emulsification process. With the blender or food processor running, slowly drizzle the oil into the mixture to let it emulsify. Squeeze the roasted garlic from the skins.Īdd the tomatillos, peppers, onion and garlic to a food processor or blender along with the cilantro, vinegar, lime juice, cumin and salt. Remove from heat and cool slightly. Peel off the skins and discard. Roast the tomatillos and other ingredients for 20 minutes, or until the skins char and puff up. Slice the onion into thick strips and set them onto the roasting pan, along with the garlic. Slice the tomatillos and peppers in half, then set them onto a roasting pan or baking sheet. If you want to use up your green tomatoes, try this green tomato chutney recipe instead. Tomatillos are a completely different ingredient. Green tomatoes will work, but they do not have the same flavor. TOMATILLO NOTE: Be sure to use actual tomatillos for this recipe, and not green tomatoes. ¼ cup neutral oil, like corn oil, avocado oil, or neutral vegetable oil (or more to taste – olive oil is OK to use, if desired, though it has a stronger flavor).2-3 serrano peppers (or use 6 jalapenos total to tame the heat).Gather up the following to make your tomatillo sauce: Let’s talk about how we make this tomatillo sauce, shall we? Tomatillo Sauce Ingredients I’m not getting creative here, and I’m just calling it Tomatillo Sauce, and I think it’ll be one you’ll want to add to your recipe collection. I needed another component.Ĭall it an experiment, but I decided to combine my favorite salsa verde recipe with another sauce recipe that I love, a creamy jalapeno sauce, which is a classic Tex-Mex recipe. I wanted salsa verde, but NOT quite salsa verde. I wanted something different, however, for another dish I was making. It’s one of Patty’s very favorite salsas, so versatile, so perfect on so many dishes. We make a lot of salsa verde in the Madness kitchen. Similar to your favorite salsa verde, this tomatillo sauce recipe uses all of the same ingredients, but emulsifies it with olive oil for more of a creamy sauce consistency.