You know, the times when you feel like there is nothing that quite goes together in the fridge and then you realize you have all the fixings to make something magical... or at least palatable. In these moments I can't help but think the foodie-gods are smiling down on you and are pleased with their (your) creation. What can I say, sometimes life just brings about happy accidents.
My fridge, no matter how poorly stocked, usually has some form of mexican food in it. Perhaps it is the California influence on my life (that is a lie... I have always loved mexican food) or perhaps it is simply because peppers, onions and avocado are the life blood of my diet, whatever the case may be, I came up with a rather tasty 'tomatillo sauce' on fateful day last week. I'm not sure how authentic it is... but it definitely does the trick to satisfy your spice cravings.
What you will need:
8-10 tomatillos husked
10 (or so) sheshito peppers
1 small onion, chopped
4-6 cloves garlic, coarsely chopped
1 1/2 tsp sea salt
2 tsp cumin
2 tsp honey
3 tsp oregano
2 1/2 cups water
*1-2 tbsp cilantro
juice from 2 limes
In a cast iron skillet or saute pan, toast your tomatillos, jalapeños, and sheshito peppers until lightly blackened (in spots), rinse away the burned skin, stems, and seeds (from the peppers) and place into a medium sized pot. Add the water and seasonings, *save the cilantro and lime until after the sauce is cooked. Bring to a boil, reduce heat, cover, and allow to simmer for 20-30 minutes.
Once the onions are translucent and the peppers completely soft, purée the sauce with the lime juice and cilantro in a Vitamix or blender.
Allow to cool throughly.
This sauce is amazing over garlic lime chicken, as a dip (salsa) with chips, atop quinoa and avocado or over roasted sweet potatoes! However you have it, make it your own- add more sweet, more spice, more heat. It is a sauce I am still working to perfect, so let me know how you go about it, after all, if Tesla has taught us anything, it's that sharing is a good idea.