Recipe by mary winecoff
Most recipes are calling for green chilies....this one uses fresh tomatillos and jalapeños. This sauce is hot and goes great with enchilada, tacos or frittatas. From Fast, Fresh & Spicy Vegetarian by John Ettinger. One pound of tomatillos is around 11.
Top Review by NELady
I really enjoyed this Mexican Green Sauce. I used this recipe to replace the canned green enchilada sauce called for in Heidi in Seattle's recipe #267387 #267387. This sauce is great with tortillas chips (salsa verde). I used canned tomatillos (I live in Western Nebraska - fresh tomatillos were not an option), a large onion, and serrano chilies instead of jalapenos as they were what I had on hand. I followed the rest of the recipe as written. Thanks for a great sauce! Made for Photo Tag.
- 1 lb tomatillo, husked and washed
- 2 -3 fresh jalapenos, seeded
- 5 sprigs fresh cilantro, coarsely chopped
- 1 small onion, chopped
- 1 garlic clove, chopped
- 6 -7 fresh mint leaves (optional)
- 2 tablespoons vegetable oil
- 2 cups vegetable broth
- 1⁄4 teaspoon salt
Directions See How It's Made
- Boil the tomatillos and jalapenos in salted water until just tender, about 10 minutes, then drain.
- Place in blender or food processor with cilantro, onion and garlic (mint, if desired) and blend until smooth.
- Heat oil in a skillet over medium-high heat. Pour sauce in and stir for 5 minutes.
- Add broth and salt, return to a boil, then simmer for 8 to 10 minutes until thickened.