The other night, I was experimenting with sauces for wings and came upon something absolutely spectacular: roasted garlic and tomatillo green chile sauce. The combination of roasted garlic, tomatillos, and hatch green chilies was splendid. The tomatillos and the garlic help tone down the hatch chilies and create a mellow sauce that could be applied to more than simply coating some deep fried chicken wings. Now, the wing sauce was prepared with a lot of butter. How much you ask? Well, lets just say that it would make Paula Deen extremely happy. However, a ton of butter is not something that I enjoy consuming unless it is coating a chicken wing. I removed the butter and instead drizzled extra virgin olive oil into the food processor to create a smooth texture without the heavy mouth feel that the butter provided.
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The sauce is quite easy and requires little time and effort since you will rely mostly on a food processor to do the dirty work for you. In fact, the only time that you will use a knife to make the sauce is to score the tomatillos (I doubt you want tomatillo flesh pasted to the inside of your oven when they explode. The roasted garlic and tomatillo green chile sauce will be ready before you know it.
You can pair the sauce with just about anything your imagination can conjure up. However, we decided to go simple yet elegant and use the sauce as the base for plating a perfectly grilled filet mignon. To complete the dish, we topped the filet with a few slices of avocado (the creamy texture of the avocado melds well with the smooth roasted garlic and tomatillo green chile sauce) and some finely diced red and yellow tomatoes for just a little sweetness. Lastly, a few cilantro leaves are placed on top for garnish. This dish will have your dinner guests or significant other thinking you spent all day in the kitchen when in fact you can prepare it in the time it takes your guests to drive over.
Enjoy this scrumptious sauce and let us know what you paired the sauce with.
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