Roasted Tomatillo Sauce

about 2 cups
  • 2 pounds tomatillos, peeled
  • 2 tablespoon olive oil
  • Essence, recipe follows
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 cups chicken stock
  • Salt and pepper
  • 1 cup avocado puree in squeeze bottle
  • 2 small tortilla rounds, julienne and fried
  • Sprigs of fresh cilantro
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon brunoise red peppers
  • 1 tablespoon brunoise yellow peppers
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 400 degrees. In a mixing bowl, toss the tomatillos with the olive oil and Essence. Place on a parchment-lined baking sheet and roast for about 15 minutes. Remove from the oven and place in a sauce pan. Add the shallots, garlic, and chicken stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 8 minutes. Season with salt and pepper. Using a hand-held blender, puree the sauce until smooth. If the sauce is too thick, thin with a little more chicken stock. Spoon the sauce in the center of the plate. Place the empanadas in the center of the sauce. Garnish with the avocado puree, fried tortillas, cilantro, parsley, and peppers.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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