We got tomatillos in our CSA box last week, and that means it’s enchilada time!
I totally winged it on the sauce, and it came out great. Even more so, since it turned out that what I thought at first glace were lemon cucumbers in the box turned out to be green tomatoes! I saved the bulk of them to fry (of course!), but I threw a few in the sauce for good measure. It really balanced it out well.
I have always been pretty picky about tomatillo sauce, since it has the potential to be too acidic and assertive for my taste, but, with a little tweaking on the seasoning, this really did the trick. I used it as a sauce for a pan of cheese enchiladas, accented with some caramelized onions left over from grilled pizzas, but it would be great as just a salsa to enjoy with chips — take your pick!
Roasted Tomatillo Sauce with Green Tomatoes
1 lb tomatillos
2-3 small green tomatoes, chopped
1/4 cup cilantro
1/2 onion, roughly chopped
1 serrano pepper, sliced
1 clove garlic, sliced
2/3 cup vegetable stock
juice of one lime
Toss the tomatillos with a little olive oil, and roast them in their husks on the grill over medium high heat, using a vegetable grate. When the husks are crispy and a little scorched, they are done. Set aside to cool.
Remove the husks from the cooled tomatillos. Place the tomatillos in a blender with the other ingredients and purée. Adjust lime juice and salt to taste.