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Roasted Tomatillo Sauce

  • Yield: About 2 cups


  • 2 pounds tomatillos, peeled
  • 2 tablespoon olive oil
  • Essence
  • 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


  • 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.