This delicious and very green (and I mean the color not the fad) recipe was passed on via my great uncle, Jim. It’s a must try this time of year when tomatillos are in the height of their ripening. Interestingly, when buying the ingredients at the farmer’s market the stand’s owner informed me that tomatillos actually grow like weeds—the farm doesn’t even necessarily ‘grow’ them, tomatillos just show up!
So here’s to another great way to eat local and seasonal foods…enjoy and thanks Jim!
1 quart ripe whole tomatillos, pureed
2 whole anaheim peppers, seeded, cored, and cut in quarters
6 cloves garlic
4 shallots, halved
½ bunch whole, fresh cilantro
1 cup dry white wine
1 Tablespoon olive oil
Salt & pepper
Juice of 1 lime
2 ripe avocados, removed from skin and pitted
1. At a low heat, simmer tomatillo puree, peppers, 4 cloves of garlic, 3 shallots, and about 6 whole sprigs of cilantro. Add white wine, olive oil, salt and pepper. Remove cilantro when it starts to turn brown (about 10 minutes). Cook the rest of the mixture until liquid is reduced to a syrup (about 35 minutes). Cool the liquid enough to handle. Remove half of the garlic cloves and shallots.
2. Add remaining 2 raw cloves of garlic and 1 shallot (finely chopped), 4 tablespoons chopped cilantro, lime juice, and 2 ripe avocados to tomatillos in food processor and blend well. salt and pepper to taste. Great as a dip, taco sauce, over rice, etc.