From Executive Chef JJ Vezina at the Windjammer Restaurant
A cousin to the tomato, the tomatillo is the key ingredient in fresh and cooked Latin American green sauces. This green sauce has more vinegar and cilantro
flavor and is typically not a spicy sauce. We use this sauce in the Upper Deck Pub on our enchiladas, but it can also be paired nicely with beef and fish.
Makes roughly 11⁄2 cups
8 oz canned tomatillos
1 tsp chopped jalapeno
1 tsp minced chipotle
1⁄3 cup chopped yellow onion
1 Tbsp fresh garlic, chopped
1 Tbsp fresh cilantro, chopped
1 fresh peeled avocado
1 hand-squeezed lime
2 tsp white sugar
1⁄4 cup white vinegar
1⁄2 tsp salt and pepper blend
Add all ingredients in your blender and puree until smooth. Adjust salt and pepper if needed.
