Roasted Tomatillo Purée | A few years back, I was on the west coast of Mexico and was lucky enough to have an authentic dinner cooked by some locals. It was enchiladas in a verde sauce. I know that doesn’t sound so special, but once you taste that green sauce, “special” doesn’t do it justice. It was absurdly delicious. So after hours of begging, they let me in on their little secret. It turns out, the trick lies with the humble Tomatillo…
* Serve this right away or cover the surface well with parchment paper - keep it in the fridge and let it come to room temperature when you're ready to eat.
- Heavy Cream -1 cup
- Bay Leaf - 1
- Nutmeg - ¼ teaspoon
- Chicken Bouillon - ¼ teaspoon
- Sumac - ¼ teaspoon
- Salt - ¼ teaspoon
- Olive Oil - 1 tablespoon
- Butter - 1 tablespoon
- Bay Bella Mushrooms - 2 tablespoons, brunoise
- Tomato - 1, blanched, filleted, brunoise
- Tomatillos - 2, husked, rinsed
- Avocado - 1
- Cream Cheese - 1 tablespoon
- Lime Juice - 1 teaspoon
- Salt - ¾ teaspoon
- Saucepan - small
- Wooden Spoon
- Put the saucepan on medium high, add everything else to the pan and bring it to a simmer.
- Stir it occasionally so it doesn't scald on the bottom and reduce it by a third. Set the pan aside in a warm place.
- Preheat your oven to 400 degrees.
- Husk the tomatillos and give them a quick rinse.
- Get a damp paper towel and clean the tops of the mushrooms. Also, remove and trash the stems.
- Now brunoise the mushrooms.
- Put the tomatillos on the sheet pan, drizzle on the olive oil and a big pinch of salt.
- Fill your large mixing bowl with ice and add cold water. That's your ice bath!
- Toss the tomatillo pan in the oven on the top rack and roast for 40 minutes until charred & softened.
- Fill your sauce pot with 5 inches of water, salt it heavily and bring it to a boil.
- Make a small "X" on the root end of the tomato and drop it in the boiling water.
- Blanch the tomato for just 10 seconds, then remove it to your ice bath with the slotted spoon.
- Let the tomato sit in the ice for a minute, then take it out and peel it with a small knife.
- Fillet it by slicing off the stem end and quartering it lengthwise (now you got 4 pieces!).
- Lay your knife blade parallel to the board, and slide it horizontally to slice out the seeds & interior flesh.
- Then brunoise the tomato pieces.
- Melt the butter in the saute pan over medium heat until it bubbles and is barely audible. Toss in the tomato, mushroom and a pinch of salt and saute for 4 minutes until it's all softened.
- Now add that mix (and the juices it cooked in), along with the roasted tomatillos, to the food processor.
- Turn the machine on and blend for 30 seconds.
- Remove the pit from the avocado, spoon out the flesh and roughly chop it.
- Toss the avocado, 2 tablespoons of the cream mix, cream cheese, lime juice and remaining salt into the processor as well.
- Blend everything for just about 10 seconds until the purée is smooth. Don't over blend or else the avocado will oxidize.
- Pour the mix into a storage container and cover the surface of the purée with parchment.
- When you're ready to eat, plate it underneath proteins or place it directly on top as a condiment.
* So the avocado doesn't oxidize, don't blend it too much and make sure to cover the surface well with parchment.
* We serve this mostly with fish but it's just as good as a condiment on meat dishes, especially fajitas.
* See this recipe in action in our Hello Summer Salad recipe!