CookEat Recipe
Tomatillo and Sweet Pepper Sauce
Raw tomatillos and sweet pepper are puréed into a loose, tangy sauce with garlic and dried oregano. Chipotle peppers in adobo add smoky heat; the tomatillo husks and sticky coating are removed before blending.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 250 ml of the listed water for blending.
Step 2
Remove the papery tomatillo husks, wash off the sticky coating and halve the fruit. Remove the sweet pepper stem, seeds and white ribs; dice the flesh. Use canned chipotle peppers in adobo, drained of free sauce but with their clinging coating; weigh the drained peppers and mince. This makes a hot, smoky condiment. Peel and finely mince garlic. Use dried oregano leaves, measured without packing.
Step 3
Combine the prepared tomatillo, sweet pepper, chipotle peppers in adobo, dried oregano, red wine vinegar, garlic in a blender with all the olive oil. Add the 250 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 4
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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