Green Enchilada Sauce with Leeks
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
2 leeks, washed well & chopped
2 sweet onions, chopped
4 small cloves garlic, minced
1 cup chopped celery
1 cup grated carrot
1 27 oz. can green chiles, chopped
1 1/2 lbs. tomatillos, washed & pureed, about 3 cups
4 cups vegetable broth or chicken broth
1 29 oz. can of beans, optional
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
Saute vegetables in a about a tablespoon of olive oil until wilted. Add green chiles, tomatillos, vegetable broth and spices.
Simmer for 20 to 30 minutes. Taste and adjust flavors.
Use with your favorite enchilada recipe.