This recipe is an accompaniment for Boca Negra Chocolate Chipotle Cakes .
Cooks' note:
Sauce can be chilled, covered, up to 1 week.
Recipe information
Total Time
1 1/2 hr
Ingredients
1/2 vanilla bean, halved lengthwise
1/2 pound small fresh tomatillos, husked, rinsed, and coarsely chopped
1/4 pound piloncillo* (unrefined brown sugar; sometimes called panela*), coarsely chopped (about 3/4 cup)
1/4 cup water
2 tablespoons sugar
1 (1-inch) piece cinnamon stick
Preparation
Step 1
Makes about 1 cup. Scrape seeds from vanilla bean into a 1 1/2- to 2-quart heavy saucepan with tip of a paring knife, then add pod and remaining ingredients and simmer, uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes.
Step 2
Discard cinnamon stick and vanilla pod, then purée tomatillo mixture in a blender until smooth (use caution when blending hot liquids). Cool completely, then chill, covered, until cold.
Step 3
*Available at Latino markets and some supermarkets.
