(spicy) tomatillo sauce

2020-09-12

I have quite a few tomatillo plants this season, but still almost no developing fruit. The majority still are cherry-sized berries. And because the rain has kept the husks wet for almost 2 weeks straight, many of the larger fruit show moisture damage.

Still, I had just enough of a harvest today that I could make tomatillo sauce.
I like tomatillo sauce for fish. The sourness of the fruit is similar to lemon/lime juice.

This is a very simple recipe, but it takes time to stew the tomatillos into puree without blending them. This recipe took 4 1/4 hrs. between 1st picture and serving. Keep an eye on moisture content. I cooked it almost dry twice and had to add water each time to prevent it from burning. But it did become a thick sauce this way, without having to add thickeners.

INGREDIENTS

This is what you need for 2-4 servings:

2 lbs. tomatillos
S&P, seasoning
serrano / jalapeno pepper(s) to taste

Pic1: cod, tomatillo sauce

the sauce

2020-09-12

Pic2-4: clean, quarter, stew

Remove the husks.
Wash the tomatillos in water with baking soda to remove the stickiness.
Cut away all damaged parts.
Quarter the tomatillos.
Add 1-2 cups water to speed up the cooking.
Bring to a boil.
Reduce heat, cover and simmer over low heat for 30 minutes.

Pic5-7: simmer

Optional: puree part or all of the tomatillos.
Add serrano or jalapeno pepper(s) to taste.
Know your hot peppers. Don't add so much you can't eat it anymore.
Keep simmering for several hours until the sauce is smooth throughout and starts thickening.
IMPORTANT:
- Keep an eye on it. Stir regularly to prevent burning.
- Add water when the sauce starts sticking to the pot.
Adjust seasoning.
If you add salt at the start, it will likely be too salty at the end.

the meal

2020-09-12

Pic8: swai fillets, cod steaks, pineapple
Pic9: sauce served with the fish
Pic10: sauce served over the fish

Arrange fish and pineapple on the baking tray. Season to taste.
Bake at 380 º for 20-25 minutes
Be aware that smaller fillets may be fully cooked after 10-15 minutes.
Serve the fish and pineapple.
Serve the tomatillo sauce with (Pic9) or over (Pic10) the fish.
Enjoy.

Pic5: cod, tomatillo sauce

Cod should be cooked throughout and flake easily without being cooked dry.

Pic6: swai & tomatillo sauce, roasted pineapple, cauliflower

Swai should be cooked throughout without being cooked dry.
Pineapple is a sweet counterpoint to the sour tomatillo sauce.
Leftover cauliflower is a milder flavor contrast.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org