Tomatillo Sauce with Mushrooms and CarrotsThis cooked tomatillo sauce has the added colors, flavors, and texture of carrot and mushrooms. The sauce is good served over just about any meat, or for a vegetarian meal, over rice or pasta.
Salsa Tomatillo con Hongos y Zarajorias
Tomatillo Sauce with Mushrooms and CarrotsThis cooked tomatillo sauce has the added colors, flavors, and texture of carrot and mushrooms. The sauce is good served over just about any meat, or for a vegetarian meal, over rice or pasta.
Ingredients
Makes about 1½ cups
- ½ pound tomatillos husked and rinsed
- 2 tablespoons chopped white onion
- 2 medium garlic cloves finely chopped
- 1 serrano chile finely chopped with seeds
- ½ teaspoon ground cumin
- ½ teaspoon sugar
- ¼ teaspoon salt or to taste
- 1 tablespoon olive oil
- 4 medium mushrooms finely chopped
- 1 medium carrot peeled and finely chopped
Instructions
- Bring to a boil 2 cups of water in a medium saucepan, and cook the tomatillos over high heat until barely tender, about 3 minutes.
- Drain the tomatillos and put them in a food processor or blender.
- Pulse to a coarse puree.
- The sauce should have some texture.
- Heat the oil in a medium saucepan over medium heat.
- Add the sauce and stir in the mushrooms and carrot.
- Bring to a boil then reduce the heat to medium-low, and cook, partially covered but stirring occasionally, until the mushrooms and carrot are tender and the sauce thickens, 8 to 10 minutes.
Notes & Wine Advice
Serve hot.