So my idea behind this series of recipes, Sauces to Live by, is to share with you base sauces that are wonderfully flavored on their own, but also super versatile and easily embellished upon. These sauces can then be used in so many different ways that you will want to experiment and find ways to use it on your own. So stock up! The first sauce that I wrote about a couple weeks ago is a simple, very basic roasted tomatillo salsa. I am a big fan of roasting tomatillos. The vibrant tartness of tomatillos doesn’t mellow through cooking, instead additional depth is brought out.
During my trip to Australia, earlier this year, I had a baked eggs dish with tomatillo salsa that I knew I needed to recreate at home. The bright smokiness of this salsa makes it a perfect complement to rich eggs. I already had a tomatillo salsa that I made and loved, so really I had no excuse. The version in Australia was topped with labneh, a super strained yogurt popular in Middle Eastern food. I really liked the addition of this creamy element. I decided for my version that I would spice the yogurt with cumin, coriander, and oregano and then bake it along with the salsa and eggs. To top this dish off, I crumbled my homemade chorizo over the bubbling eggs. So good! If you didn’t make the tomatillo salsa after that last post, do it now. Make a couple jars and follow the directions in the recipe to can it. You can then pull it out from your pantry to jazz up anything on the fly. It will instantly bring any dish to life. Also, I will be doing a meat stew with the salsa on a later post. Stay tuned!