Roasted Tomatillo Spinach Sauce
15m prep 45m cook 1h 0m ready
About 5 cups Perfect for Enchiladas Verdes. You can use this technique with almost any vegetable to create a range of vibrant sauces: Simply roast the vegetables until they are soft and beginning to caramelize and then puree the hot vegetables in a blender or food processor along with all their cooking juices, a bit of stock, and seasonings to match. Preheat the oven to 400°F.
Ingredients
- 2 pounds tomatillos, husked and rinsed
- 2 medium poblano or Anaheim peppers, halved and seeded
- 1 large onion, quartered
- 12 garlic cloves, peeled
- 1 ¼ cups coarsely chopped spinach
- ⅓ cup chopped cilantro
- ¼ cup chicken or vegetable stock or broth, or as needed
- Salt and black pepper to taste
Let's Cook
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Step 1.
Spread in a single layer in an oiled baking pan: 2 pounds tomatillos, husked and rinsed; 2 medium poblano or Anaheim peppers, halved and seeded; 1 large onion, quartered; 12 garlic cloves, peeled
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Step 2.
Roast until very soft, 40 to 45 minutes. Transfer the vegetables, including the pan juices, to a blender or food processor and add: 1 ¼ cups coarsely chopped spinach; ⅓ cup chopped cilantro; ¼ cup chicken or vegetable stock or broth, or as needed; Salt and black pepper to taste
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Step 3.
Pulse until smooth, adding more stock if necessary to make a medium-bodied sauce. Reheat gently in a small saucepan and serve or store, refrigerated, for up to 2 days. Reheat before serving.
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