South-of-the Border Essentials: Everything Sauce
Andy Anderson !
Made it last evening, and into the wee hours of the morning.
Easy/Peasy to make and tastes awesome.
So, you ready… Let’s get into the kitchen.
1 cmayonnaise, i prefer duke’s
1c cwhole milk
4 ozgreen chilies, 1 small can, drained, i prefer hatch chilies
2 - 3 largetomatillos, husks removed, cut in half
1/2 largeripe avocado
2 Tbspranch dressing, dry mix
2 Tbsplime juice, freshly squeezed
1 Tbspdried cilantro, or 2 tablespoons fresh cilantro (just the leaves)
1 clovegarlic, minced
1/2 tspground cumin
·salt, kosher variety, to taste
How to Make South-of-the Border Essentials: Everything Sauce
- You will require a blender or food processor fitted with an S-blade to make this recipe.
- I like to play about with the salt and lime juice. Sometimes the chiles and tomatillos can be a bit more-or-less tart, and I adjust those seasonings accordingly.
FYI: I you do not have any tomatillos; you can always substitute regular tomatoes. It will not taste the same; however, it is still pretty dang good.
And, if you like yours hotter, throw in 1 or 2 jalapenos.
- Homemade Ranch Mix
This recipe calls for ranch dressing seasoning mix. If you want to make your own… It is healthier and does not have any preservatives check this out:
DIY Essentials: Ranch Seasoning Mix
To be sure, there are some good store-bought mayo’s on the market (my all-time favorite is Duke’s) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen’s teeth.
If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe:
Mayonnaise Essentials: Faux Duke’s Version
- Storage of Homemade Condiments and Spices
Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher.
If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them.
Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge.
If properly stored, this sauce should last 4 – 6 weeks.
- What Is A Tomatillo?
A tomatillo is a small round fruit with a green color and papery husk. They’re native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. When used in a recipe, the outer papery outer crust is always removed.
What is the Difference Between a Tomato and a Tomatillo?
At first glance, tomatillos look very similar to green tomatoes, but they are actually two very different fruits. Even though the word “tomatillo” literally translates to “little tomato” in English, don’t be fooled. They’re not the same thing.
Like tomatoes, a tomatillo plant is easy to grow, and both are plants in the nightshade family. But that’s where the similarities end.
Tomatoes are sweeter, red in color and do not have the vibrant tartness that tomatillos have.
What Do Tomatillos Taste Like?
Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked but can also be prepared raw.
When boiled, the tomatillos tend to keep their tart flavor. When roasted, tomatillos become a little sweeter and lose some of their tartness.
Tomatillos are healthy. They contain a lot of dietary fiber, and are rich in antioxidants, niacin, potassium, and manganese.
Some Popular Recipes That Use Tomatillos:
• Salsa Verde
• Tomatillo Guacamole Salsa
• Pork Chile Verde
• Chicken Pozole Verde