Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Carlos Murphy's Tomatillo Sauce
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- #17937
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 gallon tomatillos, boiled
1 pound fresh arbol chilies (or cayenne)
1 head garlic, cloves skinned
salt, to taste
directions
Roast chilies (with seeds) on a pan in the oven with no oil or seasonings until slightly charred.
In a food processor, place tomatillos, chilies, garlic and salt. Blend until chunky. Serve with fish tacos or chicken.
NOTE: If you can't find fresh arbol chilies, most supermarkets carry them in their dried form. Try boiling them in hot water to soften them up, or grind them into a powder and add to processor.
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Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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