Roasted Tomatillo Sauce Recipe - Cooking Index
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.
Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK
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