So I came up with a tomatillo sauce that ROCKED.
1 lb tomatillos, with papery skin removed, rinsed and dried
1 tbsp olive oil
4 cloves garlic, peeled
3 chipotles in adobo (this made this pretty spicy - two was a much milder flavor).
Heat oven to 400 degrees. On a baking sheet, toss peeled garlic, tomatillos, and olive oil. Bake 15 minutes. Halfway through cook time, remove the garlic so it doesn't burn and turn the tomatillos over. Remove from oven and allow to cool.
In a blender or food processor, combine tomatillos, garlic, and chipotles in adobe (including all the juices that come out of the tomatillos while baking). blend until smooth, then add salt (about a teaspoon), a few dashes of cumin, and about a teaspoon of chili powder. Mix well.
I used this sauce over chicken for dinner tonight, and also added it as flavoring to a spanish brown rice I made by cooking up a diced yellow onion, 1 cup diced tomato, and 2 cloves minced garlic in a spoonful of the tomatillo sauce. To this I added 2 cups chicken stock and 1 cup instant brown rice once the veggies had cooked down a bit (10 min or so)...then brought to a boil and simmered per the brown rice instructions. It gave the rice SO much flavor!
Goal Met - 10/28/07
- My Progress Picture Collage - My Goal Story
- Where Have I Been?
No matter how slow you go, you're still lapping everyone on the couch!
Maintained Oct 2007-Sept 2011, then got pregnant. Our baby boy was born in May, 2012...now to lose the baby weight!!