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Sauces

 

Tomatillo Sauce

Written: Aug 15, 1999 4:05 PM:  Morris Reef, Alaska

This is a very popular Sauce on the M/V Explorer. I use it frequently on Seafood Enchiladas, as a dipping Sauce for Tortilla Chips, and as a side Sauce for Halibut.

Ingredients:

Fresh Tomatillos 4 Cups - outer skin removed & rinsed well
Yellow Onion 1 Small - coarsely chopped
Fresh Garlic 1 Tablespoon minced
Jalapeno 1 each - stem & seeds removed, minced
Fresh Chicken Stock (or canned Consomme) 4 Cups
Ground Cumin 1/2 Teaspoon
Fish Sauce 1 Teaspoon

Directions:

Bring ingredients to boil in 2 qt. sauce pot - reduce to simmer - cook 20 m•nutes. Cool. Puree in blender until smooth. Return to sauce pot and simmer over medium heat for 1/2 hour. Slowly add 4 - 6 tablespoons of softened Roux* -stirring constantly until desired consistency is obtained. Cover and set aside until ready to use.

Note - Sauce will keep for up to two weeks in refrigerator if kept tightly covered.

*Roux

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W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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