Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Tomatillos - peeled

  2. 2 tablespoons 30ml Olive oil

  3. Emeril's essence - seenote

  4. 2 tablespoons 30ml Minced shallots

  5. 1 tablespoon 15ml Minced garlic

  6. 2 cups 474ml Chicken stock

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the oven to 400 degrees.

  3. In a mixing bowl, toss the tomatillos with the olive oil and Emeril's Essence to taste. Place on a parchment-lined baking sheet and roast for about 15 minutes. Remove from the oven and place in a sauce pan. Add the shallots, garlic, and chicken stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 8 minutes. Season with salt and pepper. Using a hand-held blender, puree the sauce until smooth. If the sauce is too thick, thin with a little more chicken stock.

  4. Yields about 2 cups of sauce.


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