We do love Mexican flavors and often have some version of Tex-Mex burritos, tacos, or enchiladas on the menu. However, once in awhile I go to my Diana Kennedy cookbooks and do something traditionally Mexican. And, sometimes, I will see an ingredient that says Mexico and buy it whether I’m putting a Mexican meal on the table or not. The other day, the market had the freshest, greenest, perky paper skinned tomatillos that were singing “buy us, buy us”. So, of course, I did.
I had planned to have grilled chicken for dinner – using my trusty grill pan and decided that a lovely Tomatillo Sauce would be just the thing to perk up the chicks. Not only did it do that very nicely, but it also added some zest to some grilled sandwiches we had for lunch the following day.
I first grilled the tomatillo along with shallots and garlic. Then, I chopped the grilled mix in a food processor along with some cilantro and a jalapeño. Seasoned it up with lime juice and salt and we had a most delicious charred tomatillo sauce to zest up our dinner.
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