By Request

31 01 2011

We had a lot of requests for this recipe from folks at the recent NATPE meeting. This is the sauce served over the grass fed beef tenderloin. Thanks to everyone for stopping by-and enjoy!

Roasted Tomatillo and Asian Pear Chimichurri

  • 1 garlic clove, peeled and chopped
  • 1 bay leaf
  • 1 fresh poblano pepper, coarsely chopped with the seeds left in
  • 1 fresh Serrano chili, coarsely chopped with the seeds removed (or left in for extra heat)
  • 1/3 cup finely chopped fresh Italian flat-leaf parsley
  • 1/3 cup finely chopped fresh cilantro
  • 1 Tbs honey
  • 1/4 cup finely chopped fresh oregano leaves
  • 1/4 cup finely chopped fresh basil leaves
  • 1 cup extra-virgin olive oil
  • 2/3 cup sherry wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons minced shallots
  • 1/4 teaspoon fresh cracked black pepper
  • 1/2 teaspoons kosher salt
  • 12 oz roasted tomatillos
  • 1/2 Asian pear, peeled and finely chopped 

You can finely chop the items or use a food processor for all except the Asian pear. To use a  food processor place the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, cilantro, garlic, shallots, honey, tomatillos and poblano and Serrano chilies into the bowl. Pulse until well blended but do not puree. Season the mixture with the black pepper and salt. Add the bay leaf and the finely chopped Asian pear. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, preferably overnight. Remove the bay leaf prior to serving. The sauce will keep in the refrigerator container for several days.




One response

3 02 2011

Yum! Poblanos are my favorite chilis and the addition of tomatillos and herbs makes it a clear winner!

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