Tangy Tomatillo Salsa (Green Enchilada Sauce)

Let me just start by saying I love my boyfriend. He is wonderful in many ways, but one of my favorite things about him is his former kitchen experience.

Wes worked for a couple years in a high-end restaurant as a prep cook. Which is wonderful, considering I often try to make way too many things at one time. Having him in the kitchen helping me chop and prep really eases the load on Tuesday nights.

Until he decides to do this…

My love, who is a huge goofball, insists on photo bombing at least three of my photos each night, rendering them useless.

So I’ve finally decided to retaliate.

If you keep doing this in my photos, I will keep posting them.

I know you are reading this.

I hope this lesson is learned.

If not, get excited readers. You will get to see the many ridiculous faces of Wesley.

While we both wait to see if he will adjust his attitude, here is an amazing salsa/green enchilada sauce for your viewing pleasure.

Don’t let the tomatillos scare you. They are really easy to work with and are tangy and delicious.

You will need…

6-8 medium sized tomatillos, husked and washed

1 tablespoon olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 large poblano chile

1 teaspoon oregano (preferably Mexican)

½ cup vegetable stock

¼ cup cilantro

Salt and pepper to taste

Start by preheating your broiler.

When the boiler is piping hot, place the chile on a baking sheet and place it under the broiler.

Broil the pepper until it is black and blistering on all sides, turning if needed.

When it is completely black and blistered, remove it from the oven and place it in a Ziploc bag or in a bowl covered tightly with saran wrap.

Allow the pepper to sit for 5 minutes and then remove the peel.

Remove the core and most of the seeds and chop into a couple pieces.

Then, place all the tomatillos and the baking sheet and roast them until lightly browned on one side. About 7 minutes.

Turn them over and roast them for another 7 minutes. Remove them from the oven and let them cool slightly. When they have cooled, chop them into pieces (fine if you are making a salsa but big chunks are okay if you are going to make a sauce).

While the tomatillos are cooling, heat the oil, the onions and the garlic in a medium saucepan over medium high heat.

Cook them until the onions are soft and have started to brown. About 10 minutes.

Then, chop the tomatillos and add them, the chile, the oregano and the stock to the onions and stir well. Season well with salt and pepper.

Bring the salsa to an slow simmer and cook the mixture for 10 to 15 minutes, until it has thickened a bit.

Add in the cilantro.

At this time, you can leave it chunky for salsa, or use a hand blender or a food processor to completely blend the mixture to make a sauce.

Taste for seasoning and add salt or pepper to taste.

Serve with chips or on your favorite enchiladas!

Love and Beer Floats

Angela