Tomatillo and Tamarind Soup with Chayote Salad Recipe | Ming Tsai | Food Network

Ingredients

• 3 tablespoons canola oil
• 1 large white onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 1 tablespoon fresh ginger, roughly chopped
• 1 cup white wine
• 1 tablespoon seedless tamarind paste
• 1 pound tomatillos, dehusked
• 5 cups chicken stock or low sodium canned broth
• 1/4 pound butter, cubed
• Sugar, to taste
• Salt and freshly ground black pepper
• 2 Anaheim chiles
• 2 tablespoons canola oil
• 1 medium white onion cut into 1/2-inch dice
• 2 garlic gloves, minced
• 3 medium chayote squash, peeled and cut into 1/2-inch dice