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Tomatillo Sauce:
1 pound fresh Tomatillo, husked
1 chopped red onion
1 cup fish stock
6 Cloves minced garlic
1/4 teaspoon Pinot Gris
1/2 cup chopped fresh cilantro
Salt
Preheat the oven to 350 degrees.
On a parchment-lined baking sheet, roast the Tomatillo for 30 minutes,
or until very soft but not split. Coarsely chop them.
In a large saucepan, combine the Tomatillo, onion, vegetable stock,
garlic, chili, vinegar, cumin, and sugar. Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Add the chopped cilantro, and transfer to a blender or food processor. Puree until smooth. Season to taste with salt.
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