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Recipe from: Terry Pogue
Made with roasted tomatillos, this sauce adds a refreshing citrusy taste to whatever it tops. It's delicious on cold salmon, grilled tuna or roast pork. Or it's great served as a dip for tortilla chips. Add diced mango to create an irresistible sauce for grilled poultry and seafood.
7 medium tomatillos
1 jalapeño 1
5 or 6 sprigs fresh cilantro
¼ cup water
¼ cup finely diced onion
salt to taste
To roast tomatillos:
Adjust oven rack 4 to 5 inches below broiler element. Preheat broiler. Husk, rinse and wash tomatillos. Dry with paper towel. Place tomatillos and jalapeño (stem removed) on rimmed baking sheet. Broil for 5 minutes or until blackened in spots and blistered. Turn over. Roast for 3 to 4 minutes or until blistered. Cool on baking sheet.
To make sauce:
In blender, combine roasted tomatillos, jalapeños and juices from pan. Add cilantro and water. Purée. Place in bowl. Add onion. Season to taste with salt. Refrigerate in airtight container up to 4 days. Bring to room temperature for serving.
Add to mayonnaise to make delectable toppings or to use in tuna or chicken salads. Add halved grape tomatoes (or halved cherry tomatoes) and spoon over grilled steak.
1 For a spicier version, use a serrano chile, but use caution when working with fresh chiles. Wash hands and work surface thoroughly upon completion. Do NOT touch eyes or face.