Call it what you will (Nouveau
SouthwestMex? American Fusion?) this sauce is tasty — tart,
sweet, a bit spicy and slightly creamy. Try it over simple broiled
chicken, toss it with corkscrew pasta or use it as a salsa blanca
for enchiladas.
Green-Apple
Tomatillo Sauce
1 tablespoon vegetable
oil
1 medium onion, chopped
2 cloves garlic, crushed
1 jalapeño chile, stemmed and chopped (see note)
4 cups chicken broth
3 Granny Smith apples, cored and diced (do not peel)
1 pound tomatillo, husked, rinsed and diced
1/2 cup chopped fresh cilantro, firmly packed
1/2 cup milk
1/4 cup apple cider
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat oil in a heavy saucepan
over medium heat until a drop of water sizzles on it. Add onion
and cook until translucent, stirring frequently, 5 to 7 minutes;
add garlic and jalapeño. Sauté until the onions
start to brown, another 5 to 7 minutes. Add chicken broth, apples
and tomatillos; bring just to a boil, lower heat and simmer for
30 minutes. Add cilantro, milk, apple cider, salt and pepper,
stirring to combine; simmer for another 10 minutes.
Makes about 6 cups.
Note: Working with jalapeños
or other chiles:
Capsaicin is the ingredient in chiles that causes the burning
sensation associated with fresh peppers. It's a good idea to
use rubber gloves when handling fresh chiles. (Disposable surgical
gloves, available at most drugstores, work best for this.) If
you choose not to use gloves, be extremely careful not to touch
any part of your body, especially your eyes. After you've finished
handling the chiles, wash your knife and cutting board with hot
soapy water to ensure that there is no carry-over to other foods
that may come in contact with the peppers.
