- 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
- 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.
- Discard cinnamon stick and pod then puree in a blender until smooth.
- 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/
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