Green Chile-Tomatillo Sauce
- 6 poblano peppers, halved, seeded and deveined
- 1 tablespoon unsalted butter
- 1/2 medium yellow onion, finely chopped
- 10 tomatillos, husked and rinsed under cool water
- 6 cups vegetable broth
- 1 medium-ripe pear, peeled and cored
- One 14-ounce can green chiles
- 1/2 bunch fresh cilantro, tough ends discarded
- 1 1/2 teaspoons ground white pepper
- 2 cups heavy cream
- 1 cup sour cream
- Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes.
- Transfer the roasted poblanos to a food processor and puree until smooth.
- Heat the butter in a medium skillet over medium-high heat.
- Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes.
- Transfer the onion to a plate and set aside to cool.
- Bring a medium saucepan of water to a simmer.
- Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes.
- Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool.
- Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
- Bring the vegetable broth to a simmer in a saucepan.
- Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low.
- Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
- Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender).
- The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.
peppers, unsalted butter, yellow onion, water, vegetable broth, pear, green chiles, fresh cilantro, ground white pepper, heavy cream, sour cream
Taken from www.foodnetwork.com/recipes/green-chile-tomatillo-sauce.html (may not work)