Roasted Tomatillo Sauce Recipe - Cooking Index
|2 lbs||908g / 32oz||Tomatillos - peeled|
|2 tablespoons||30ml||Olive oil|
|Emeril's essence - see * note|
|2 tablespoons||30ml||Minced shallots|
|1 tablespoon||15ml||Minced garlic|
|2 cups||474ml||Chicken stock|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 400 degrees.
In a mixing bowl, toss the tomatillos with the olive oil and Emeril's Essence to taste. Place on a parchment-lined baking sheet and roast for about 15 minutes. Remove from the oven and place in a sauce pan. Add the shallots, garlic, and chicken stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 8 minutes. Season with salt and pepper. Using a hand-held blender, puree the sauce until smooth. If the sauce is too thick, thin with a little more chicken stock.
Yields about 2 cups of sauce.
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.