Fresh Tomatillo Dipping Sauce
Makes 2 cups
This colorful sauce is sure to be a hit around your Magic Brightening table. Some of the ingredients are a little unusual, but the increasing popularity of exotic fruit, vegetables and herbs means they are more widely available.
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
2 small unpeeled plums
2 teaspoons Chef Paul Prudhomme's Meat Magic®
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
1/2 cup defatted chicken stock
1/2 tablespoon apple cider vinegar
5 fresh chopped tomatillos
3 Anaheim peppers, roasted, seeded, and medium-diced
1 poblano pepper, roasted, seeded, and medium-diced
1/2 cup minced fresh fennel
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced fresh garlic
how to prepare
Quarter the plums, discarding the pits, and liquefy them in a blender; set aside.
Combine the dry ingredients in a bowl, add the chicken stock and cider vinegar, and stir until blended. Add the remaining ingredients and stir until thoroughly blended.
Copyright 1993 by Paul Prudhomme