I lied. Purple tomatillos totally retain their color when cooked. Maybe it was a fluke last time but all the purple faded and I was left with a green sauce last time. Exciting 🙂
A simple salsa. A perfect sauce. I love using this in chicken or fish dishes, letting the sauce thicken as it cooks and become the perfect extra to scoop over rice. Of course you can serve this along side tortilla chips or flat bread and use for dipping as well.
Enjoy 🙂
- 1 lb tomatillos – any variety
- 2 cloves garlic
- 1 chili pepper – depending on your heat sensitivity either omit or use something to match your tolerance
- dash of sea salt
- 1/4 cup chopped mint – can use basil or cilantro
- juice of 1 lemon or lime
Cook the tomatillos in water just to cover 10 minutes or until soft. Drain most of the water reserving a small amount if you want it more for blending. Add the garlic, chili pepper, salt and blend. Add chopped mint and lemon/lime juice and mix to combine. Adjust salt/lemon if need.
Right now I’ve got some free range chicken breasts (with skin and rib meat – from Hoku) which I’ve seared on one side in olive oil then turned over to cook in the sauce in a medium cast iron pan. I lowered the heat from medium high to medium low and covered it to cook for another 20 minutes. Looking forward to it….