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Plan Z Phase: This is a Z2 (ZReduction) recipe. The inspiration for this recipe came from a cookbook I have from Salpicon restaurant in Chicago. The chef there is Priscila Satkoff. Nice lady. I love her modern style of Mexican cooking. This sauce she used in a completely different way than I am thinking.

I love this sauce with Roasted Sea Bass. Use leftover sauce for topping an omelet in Z3. I also turned this crazy green sauce from Mexican to Thai by adding curry, ginger and garlic. It went from roasted tomatillo sauce to Thai green curry in an instant. Be creative. This is a zingy, zippy sauce. Leave out a chili if you want it less spicy. You could even take this sauce and serve it with simple, grilled chicken. Big YUM.

Ingredients:

• 1 lb (about six large) tomatillos. Take off the husks and rinse them.
• 2 hot chilies. I use Serrano.
• ½ cup of fresh cilantro
• ¼ cup water
• sea salt to taste

Instructions:

The secret to this sauce is roasting/broiling the tomatillos. I’ve made lots of tomatillo sauces before but never realized how much better it would be if I broiled the tomatillos first.

Place the cleaned tomatillos and the serranos on a cookie sheet. Broil about 6” from the heat source for about 10 minutes. Turn them once in awhile so both sides of the chiles and tomatillos get a bit charred. You don’t want to broil them so long that they burst. That would be a mess in your oven. Just get them loosened up, browned or slightly blackened on edges and sort of a messy olive green color.

Take them out and let them cool off. Take the stems off of the serrano chilies.

Now watch how easy this is….

Take all of the ingredients and put them in a blender. Put the top on. Hold top down tight. Whiz until blended. Try to use the salsa/sauce that day but it really does keep. Serving it room temperature is best.

To plate the sea bass I just put a tablespoonful of the sauce on the plate and swooshed it around so it make a pretty design.

Enjoy!

Cheers,