Yields approximately 3 cups
This versatile Mexican sauce is great for chilaquiles, enchiladas verdes, tacos or even chicken and fish. We’ve done some pretty cray-cray stuff with it in the kitchen too. We tossed it with a bit of EVOO to make a spicy salad dressing and we used it as a pizza sauce once. We’d pour it over Cheerios if the milk didn’t curdle. Kidding! Anywho…enjoy!
- 3/4 lb of tomatillos
- 2 jalapeno peppers
- ½ cup of cilantro
- 1 medium yellow or sweet onion
- 4 – 5 cloves of garlic (unpeeled)
- ¼ – 1/3 cups of chicken or veggie stock
- Chop the onion into quarters and remove the peel.
- Remove the husks from the tomatillos and rinse thoroughly to remove the sticky coating.
- Toss the tomatillos, jalapenos, onion and unpeeled garlic on a baking sheet with a touch of EVOO, salt and pepper. Broil for 7 – 9 minutes or until the veggies have a slight char.
- Remove the stems from the peppers and toss all the ingredients into a blender. Note: If you don’t want the sauce as spicy, seed one or both of the jalapenos before blending.
- Add the cilantro and stock and blend until smooth. Season with salt to your liking.