ROASTED TOMATILLO SPINACH SAUCE
About 5 cups
Perfect for Enchiladas Verdes. You can use this technique with almost any vegetable to create a range of vibrant sauces: Simply roast the vegetables until they are soft and beginning to caramelize and then puree the hot vegetables in a blender or food processor along with all their cooking juices, a bit of stock, and seasonings to match.
Preheat the oven to 400°F.
Spread in a single layer in an oiled baking pan:
- 2 pounds tomatillos, husked and rinsed
- 2 medium poblano or Anaheim peppers, halved and seeded
- 1 large onion, quartered
- 12 garlic cloves, peeled
Roast until very soft, 40 to 45 minutes. Transfer the vegetables, including the pan juices, to a blender or food processor and add:
- 1 ¼ cups coarsely chopped spinach
- ⅓ cup chopped cilantro
- ¼ cup chicken or vegetable stock or broth, or as needed
- Salt and black pepper to taste
Pulse until smooth, adding more stock if necessary to make a medium-bodied sauce. Reheat gently in a small saucepan and serve or store, refrigerated, for up to 2 days. Reheat before serving.