1 medium white onion, peeled and quartered
1 ½ cup husked, rinsed, quartered fresh tomatillos
2 Tbsp. vegetable oil
½ cup thinly sliced green onions
2 Tbsp. minced garlic
1 ½ cup roasted seeded and chopped green chiles, (Poblano are my favorites for this recipe)
1 cup chicken broth
¾ cup heavy cream
1 tsp salt
Fresh lime juice to taste
Preheat oven to 400F
Place the tomatillos and white onion on an oiled baking sheet and roast until they are roasted and parched, about 25 minutes. They can also be charred on a comal or cast-iron griddle over high heat.
Heat the oil in a medium saucepan over medium-high heat and sauté the green onion for 2 minutes.
Add the garlic and cook for 2 minutes more, stirring occasionally.
Place the roasted tomatillos and roasted onions in the work bowl of a food processor and pulse until the tomatillos are finely chopped.
Add the chili, garlic, green onions, chicken broth, and cream to the processor and pulse until sauce is smooth. Place sauce in a very hot saucepan with canola oil, ( it will sizzle) bring to a boil and lower the heat so the sauce is barely simmering.
This process of placing a sauce in a hot oiled frypan is called frying the sauce which is very typical in Mexican sauces.
Simmer the sauce for about 40 minutes. Season to taste with salt and lime juice.
This sauce can be used for enchiladas, on shrimp or great to poach eggs in and serve with fresh tortillas. It can be frozen for future use.
Janice W. Thomas
Savory Spoon Culinary Travel
