A classic Spanish sauce with green chilis and tomatillos meets the Napa Valley. Serve over grilled chicken or white fish, or as a dip with seasonal crudites.
1 head garlic
1½ cups Round Pond Spanish Varietal Extra Virgin Olive Oil
¼ cup blanched almonds
1 slice day old bread
¼ pound tomatillos (wrappers removed)
½ pound mild green wax peppers (roasted, skin and seeds removed)
¼ cup lime juice
1 teaspoon fresh green chili pepper (serrano or balada)
3 Tbsp Round Pond Sangiovese Blend Red Wine Vinegar
salt as needed
Roast garlic by first rubbing off excess dry skin from garlic head. Then place on baking sheet and drizzle a teaspoon of olive oil on top. Roast in oven for 30 minutes at 350F degrees or until garlic on inside is roasted and soft.
Place almonds into food processor and process until finely ground.
Pour a few tablespoons of olive oil into a small frying pan over medium-high heat, and quickly fry bread until both sides are browned. Remove from pan and allow bread to cool on a paper towel.
Cut tomatillos into quarters and sauté in same pan, adding oil if needed. Sauté for 4-5 minutes. Remove pan from heat.
Once bread is cooled, dice pieces and process in food processor with the nuts. Add sautéed tomatillos and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted green peppers into the processor with lime and fresh green chilis and process until ingredients are a thick puree.
While processor is running, slowly drizzle in the remaining oil and half the vinegar. Taste and season with salt and more vinegar if desired.
Makes 2-3 cups