Green Enchilada Sauce

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!

Pico de Gallo

Here's an easy "Pico de Gallo" recipe, no more excuses to buy a jar at the store!

RECIPE:

1 large tomato or 2 Roma Tomatoes

1/4 of an onion

bunch of fresh cilantro

1 Serrano Pepper (optional)

small garlic clove

Salt & Pepper

Splash of Lime juice

1.  chop all ingredients (small, medium, or chunky), combine, and season to taste!

ENJOY!

Salsa Verde

Green Salsa with Roasted Baby Tomatillo's makes

 a perfect topping for tacos or a great dipping salsa with chips!

RECIPE:

1 cup of baby Tomatillo's or 5 regular

2 Serrano Peppers

1 Jalapeno

slice of onion

1 garlic clove

bunch of fresh Cilantro

Salt & Pinch of ground cumin

Heat up a cast iron (comal) and begin roasting the tomatillos until all side are evenly ...roasted!

Remove and add to blender, follow by adding serrano & jalapeno peppers (roast evenly as well).

(add to blender)

Add in garlic clove, onion, cilantro leaves, and seasonings.

BLEND (this salsa can be chunky or well blended)

ENJOY!

A Salsa's spicy content ultimately depends on the heat from the peppers, you can always add more or less :)