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Salsa Verde




Source of Recipe


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List of Ingredients




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24 tomatillos, husks removed

6 serrano chiles, stemmed and seeded

1/2 medium onion

4 garlic cloves

Salt

Made with tomatillos instead of tomatoes, this sauce has a refreshing tartness. It makes a great enchilada sauce and is also used in Chicken Tamales with Salsa Verde. Refrigerated, it's also a classic Tex-Mex table sauce.

MAKES ABOUT 3 CUPS

Boil the tomatillos, chiles, onion, and garlic in a large saucepan in enough water to cover for 15 minutes or until they are softened. Reserve a cup of the cooking water. Allow the cooked vegetables to cool, then puree in a blender until smooth. The sauce should be quite liquid; add a little of the cooking water if it is too thick. Salt to taste.

VARIATION

Green Table Sauce:

Chill in the refrigerator and add 2 tablespoons chopped fresh cilantro just before serving.

NOTE:

You can leave the seeds in the serranos for a much hotter sauce.



Recipe