{"id":420,"date":"2007-09-18T12:13:27","date_gmt":"2007-09-18T16:13:27","guid":{"rendered":"http:\/\/www.blogsmonroe.com\/food\/?p=420"},"modified":"2007-09-18T12:13:27","modified_gmt":"2007-09-18T16:13:27","slug":"recipe-more-on-batalis-babysitters-green-sauce","status":"publish","type":"post","link":"http:\/\/micuisine.com\/lunapiercook\/?p=420","title":{"rendered":"Recipe: More On Batali’s Babysitter’s Green Sauce"},"content":{"rendered":"

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In the past few days I’ve posted more than once about Chef Mario Batali’s babysitter’s Chicken with Green Sauce<\/a>, how easy it is to make, how wonderful it tastes, and yesterday, how versatile it can be. But I have a confession to make. There’s a reason the sauce never looked quite green enough in the photos I’ve posted: The tomatillos Briahna and I had picked up were probably on their last legs. Kinda yellowish, actually, and more wrinkles than a California raisin. To be sure, tomatillos aren’t grown too many places here in Michigan. The ones we get up here … well, we’re lucky to get fresh ones, if we can get them at all. Mary had never heard of\u00a0tomatillos until\u00a0this past Saturday, and as I’ve found out, neither had a lot of folks. I’d seen them and had been curious, but had never done anything with them until Saturday.<\/p>\n

So imagine my pleasant surprise this morning, while I was\u00a0at the Kroger down in Point Place, Ohio, when I found the produce guy with a new box of tomatillos. Where he’d gotten them, I have no clue. The box was labeled “Old El Paso Chili Peppers”, so that didn’t help. But as you can see, the husks aren’t too brown, and inside, the tomatillo fruits are a wonderful shade of green.<\/p>\n

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These tomatillos sure look like apples, don’t they? They’re almost the same shade of green as the serrano\u00a0chiles the recipe<\/a>\u00a0also calls for. A\u00a0few of the tomatillos had\u00a0some shallow\u00a0wrinkles, but until you husk them, there’s no way of knowing this. Three pounds of tomatillos, with only a few being slightly wrinkled … yeah, I’d call that good.<\/p>\n

If you haven’t handled tomatillos before, when you husk them you’ll find the outside of\u00a0those not yet fully ripened a bit on the sticky side. That’s alright, don’t worry about it. Just give them a quick rinse to get any dirt off.<\/p>\n

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All this sauce needed was a quick fly-through with a Fritos Scoop, which happened to be on its way to my mouth.<\/p>\n

A\u00a0few thoughts on this recipe<\/a>:<\/p>\n