Mary Ann Hanson
Featured Pinch Tips Video
- 4 medium
- tomatillos (about the size of a tennis ball) if you can not find these, buy accordingly.
- 2 slice
- about 3/4 of an inch each of yellow onion
- jalapeno pepper (if you like a lot of heat, add another)
- 2 clove
- garlic, peeled
- handful of fresh cilantro leaves
- salt and pepper to taste
- beer as needed
1Husk tomatillos and place in a saucepan. Cover with water and add garlic cloves. Bring to a boil and simmer for a few minutes until nearly tender. Drain. Smash garlic cloves up a little.
2Roast onion slices and entire jalapeno (or two, if desired) on a fire until slightly charred and rather soft. You want some black on them. That is so much flavor! It helps to thread the onion slices on a metal skewer. I do this on my gas stove. Just put it right on the grate. Watch every second and turn as needed. You could also do this on a countertop grill or a dry heavy skillet (not non stick due to high heat).
3Remove stem from jalapeno (or two, if desired) and place all ingredients in a blender adding about 1/4 cup of beer. Just try the one pepper first. I NEVER saw my friend use more than one.
4Pulse in a blender until thoroughly mixed and the consistency you desire. Adjust seasonings and add more beer if too thick. It gets better as it sits. If you need more heat, add the other pepper if needed. I never saw my friend use more than one. If you roasted one and do not need it, just freeze for later use.
5Serve as a condiment or with chips.
6The roasting of the onion and pepper is so important to this sauce and truly gives it a unique flavor.