Sweet Tomatillo Sauce
  • ½ vanilla been halved lengthwise
  • ½ pound small fresh tomatillos, husked, rinsed and chopped
  • ¾ cup of light brown sugar
  • ¼ cup of water
  • 1 inch piece of cinnamon stick
  1. Scrape the seeds from the vanilla bean into a 1½ quart heavy saucepan, add pod and remaining ingredients and simmer uncovered over moderate heat until tomatillos are very tender, about 15 minutes.
  2. Discard cinnamon stick and pod then puree in a blender until smooth.
  3. Cool completely.
Sauce can be chilled, covered for up to 5 days.
Recipe by Raisin & Fig at https://www.raisinandfig.com/boca-negra-chocolate-chipotle-cakes/