Salsa Verde
This green sauce can be used for enchiladas, chilaquiles, over chicken or meat you name it. Spice level depends on how much heat you can take, so add more serranos to increase the heat. Also I find the tomato makes this sauce tastier by adding a slight sweetness.
Ingredients:
7-10 tomatillos
1 Roma tomato
2 serranos (seeded)
1/2 cilantro
1/4 onion
2 garlic cloves
Makes about 4 cups of sauce.
Boil first 3 ingredients until tomatillos turn a deeper green.
Transfer vegetables to blender, add fresh cilantro, onion and garlic, 1 tsp chicken bouillon, 1 tsp salt
Blend until purée, strain if needed.
Taste for seasoning
Heat up a sauté pan, add a bit of oil, 1 tsp flour, cook flour and immediately pour in green sauce, bring to a boil. Turn heat off & sauce should have slightly thickened.
Done, enjoy!
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