Last week at the farmer’s market I picked up 2lbs of tomatillos for $1. To date, my only experience with Tomatillos has been to occasionally add one to dressings or sauces. I never worked with them in bulk. I searched through all my favorite recipe websites for an interesting sauce to top some chicken breast and pasta, but was surprised to find I could not find anything appropriate.
So I invented something. And it came out so fabulous I had to share it. Super simple, healthy, and incredible depth of flavor.
1) Preheat oven to 450 degrees
2) Spread 1-2 T EVOO on a non-stick cookie sheet
3) Add the following to cookie sheet:
a. 2lbs Tomatillos (husk removed, rinsed)
b. 1 large or a few small heirlooms: remove core and tough parts of skin, no need to peel unless you really want to
c. 1 peeled onion, cut in 1″ wedges
d. 3 peeled garlic cloves
3. Assortment of fresh hot peppers – just remove stems. I used 2 red jalapeno, 1 habanero, 2 serrano.
4. Sprinkle with fresh sea salt
5. Bake for about 45 minutes until it all starts to carmelize but is just a little brown
6. Put in food processor or use immersion blender to combine. Add S&P to taste as well as some finishing EVOO.
Result: A rich, thick, flavorful, luxurious sauce with lots of heat. Really sticks to the pasta and is very low fat low cal. It really lends itself to interpreting in many ways. You could try it with regular peppers if you don’t like heat. It certainly lends itself to the addition of south american spices/herbs like cilantro or cumin. You could also try sweetening it by roasting some fruit along with the veggies, or simply adding sugar or Honey.