Tomatillo Sauce

We have a nice crop of Tomatillos this year – in looking for ideas I found these three. I have tried none of them yet.
 
Tomatillo-Chile Sauce
 
  35 MINUTES
  10 minutes to make
  25 minutes to cook
  Recipe from "How To Make Sauces & Gravies" (Boston Common Press). Use your All-Clad saucier.
  
   1/2 pound fresh tomatillos, husked and washed
  1-2 fresh jalapeno or Serrano chilies, stemmed (and seeded for a milder sauce)
  2 tablespoons chopped fresh cilantro leaves
   1/2 small onion, chopped
  1 small garlic clove, chopped
  1 1/2 teaspoons vegetable oil
   1/2 cup canned low-sodium chicken broth
  Salt
  
  Place tomatillos and chilies in saucepan; add water to cover. Bring to a boil, cover, and simmer until barely tender, about 8 minutes. Drain and transfer to food processor or blender. Add cilantro, onion and garlic and pulse to coarse puree.
  Heat oil in medium skillet until shimmering. Add puree all at once and cook, stirring often, over medium-high heat, until mixture darkens and thickens, about 5 minutes. Add broth and simmer, stirring occasionally, until mixture thickens, 10 to 15 minutes. Season with salt to taste. (Sauce can be refrigerated in airtight container for 2 days). Makes about 1 cup or 4 servings. Serve this tart, fragrant sauce with seafood, grilled beef, pork, or even chicken.
  Per serving: 39 calories; 2 g fat (0.3 g saturated fat; 46 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 84 mg sodium; 1 g protein; 1 g fiber.
 
WW note – according to the above info the sauce is 1 point per serving
 
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Rosita’s Tomatillo-Chile Sauce for Mexican Dishes
Make approx. 2 1/2 cups
 
10 to 12 fresh picked garden tomatillos
3 large chile peppers, roasted, peeled and seeded. Follow Safe Handling Instructions
1 jalapeno pepper, roasted. Follow Safe Handling Instructions
4 cloves of garlic from the garden, halved
1 cup chicken stock
1 chicken bullion cube
1/2 cup lightly packed fresh garden cilantro leaves only (No stems)
Pepper to taste
Salt to taste
Peel husks off tomatillos and rinse well. In a medium stainless steel saucepan, cover tomatillos with water. Bring to a boil. Reduce heat and simmer covered for 5 minutes. Drain, leaving tomatillos in saucepan. Add chiles, garlic, and chicken stock. Simmer covered for 10 minutes. Remove from the heat and cool. Pour mixture into a blender or food processor. Add the fresh cilantro and puree. Adjust salt and pepper. Store covered in a bowl or jar. Use this sauce with your family favorite Mexican dishes.
 
from
http://www.yankeeharvest.com/recipes/recipe21.html
(this is a cute little website/shop)
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Tomatillo Chile Sauce a.k.a. Green Salsa
INGREDIENTS:
-1pound (11 medium) fresh tomatillos, husked and washed OR two 13 ounce cans tomatillos, drained
-Fresh hot green chilis to taste (roughly 3 chiles serranos or 2 chilis jalapenos) stemmed
-5 or 6 sprigs fresh coriander (cilantro), roughly chopped
-1 large clove garlic
-1 small onion chopped
-1 tbsp lard or olive oil or vegetable oil
-2 cups any poultry or meat broth
-salt, about 1/2 tsp
 
PREPARATION:
1. The tomatillos. Boil the fresh tomatillos and chiles in salted water to cover until tender, 10-15 minutes: drain. Simply drain canned tomatillos.
2. The puree. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with coriander, onion and garlic: if using a blender, stir well. Process until smooth, but retaining a little texture.
3. The sauce heat the lard or olive oil/veg. oil in a medium to large skillet over medium high. When hot enough to make a drop of the puree sizzle, pour it in all at once and stir constantly for 4-5 minutes, until darker and thicker. Add the broth, let it return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.
 
from:
 
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For some reason Weight Watchers doesn’t acknowledge the existence of tomatillos. They list Chipotle Green Tomatillo. Chipotle is usually a roasted and dried Jalapeno. Oh well.  More as I find out more…
 
I found a nice WW friendly food blog
http://diettips.blogspot.com/
 
———————–
Tomatillos appear to be a 0 pointer vegetable, similiar to a tomato.
With any of these recipes I would use fat-free chicken broth, a healthy oil if any (according to the Weight Watchers site:olive, canola, flaxseed, safflower and sunflower; http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=22561) and it should be a 1 or 0 point sauce.
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One Response to Tomatillo Sauce

  1. Tanya says:

    Hey Leslie – I stumbled across this site today and thought of you.  It looks like she has some WW recipes up there.  Here is the link:  http://cookingwithmrsdarling.blogspot.com/ – hope you\’re able to find some to try.

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