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Prep time
15 minutes
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Cook time
30 minutes
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makes
enough to generously bottom sauce four plates for dinner service
Author Notes
I received a basket of orange tomatillos and came up with an idea to make as mellow a tomatillo-habanero mole as I could. I did this by using the sweetness and creamy goodness of cooked sweet onions and carrots. This is delicious. It starts with the comforting rich warm and reliable creaminess of carrots and onions, but surprises in the finish with fruity acid of the tomatillos and the complex heat of habanero. Don't substitute other peppers, the Habanero is such a unique and delicious fruit. —sara diamond
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Ingredients
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0.5
carrot, large
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0.5
yellow onion
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1
habanero, seeded
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1 pint
orange tomatillos
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1 piece
kosher salt
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3-5 tablespoons
neutral oil
Directions
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chop 1/2 onion and begin sautéing in oil on a low heat in a high sided saucepan.
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peel and chop carrots and add to onions, continue cooking until onions and carrots are soft. You want these to cook on a low heat and the onions to become translucent but not take on any color.
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While onions and carrots cook, husk and quarter the tomatillos, Add tomatillos to onions and carrots. cook till tomatillos are soft.
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While the Tomatillos and etc. are cooking, seed and cut into eights the orange habanero pepper. Be careful handling the pepper. Add to the cooking sauce pan and continue cooking on low till the pepper is soft. The TOTAL cooking time of the sauce contents will not be more than about 30 minutes.
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Take off the heat and blend till smooth with an immersion blender, salting to taste. You may need or want to add room temperature water a tablespoonful at a time to help blend and emulsify the sauce and/or to take it to your desired consistency. This can be used straight away, or frozen for later use. It can grow more spicy over time. It's really really good with a delicate fish.
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