• Creamy tomatillo sauce

    Photo: Randy Graham, Valley Vegetarian

    Roasted tomatillos make all the difference.

    This is not your hometown Mexican Restaurant tomatillo sauce. This sauce features roasted tomatillos, plenty of garlic, white wine and heavy whipping cream. On my flavor scale for sauces this rates a 9 out of 10. I use it for cheese enchiladas “Suizas” adding crumbled queso fresco as a garnish.

    10 large tomatillos (husked and rinsed)
    1 tablespoon extra virgin olive oil
    1 tablespoon shallots (minced)
    2 sprigs fresh thyme
    ¾ teaspoon kosher salt
    ½ teaspoon cracked pepper
    ¼ cup dry white wine
    8 ounces heavy whipping cream
    ¼ teaspoon sugar (to cut the acid in the tomatillos)

    Preheat oven to 350 degrees.

    Preheat broiler with rack on rung closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened – about 10 minutes. Remove from oven; allow to cool for 5 minutes and purée in a blender. Pour out ¾ of a cup and set it aside.

    Heat oil in a medium saucepan over medium heat, then add shallots and cook until translucent, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown – about 60 seconds. Immediately add wine and reduce until it is almost gone about – 2 minutes.

    Stir in cream, tomatillo purée, and sugar. Cook uncovered over medium-high heat for about 5 minutes. Stir often. Reduce heat to simmer and cook until sauce “thickly” coats a metal spoon. Remove sauce from heat. Sauce may be used at this point or stored, covered, in the refrigerator for up to a week.

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