Green Sauce (Salsa Verde)

This Green Sauce (Salsa Verde), is the salsa that I use for my Chilaquiles and Enchiladas Verdes. I have a different recipe that starts with a can of green enchilada sauce, but for this sauce I boil fresh tomatillos alongside fresh garlic and jalapenos.

If you’re not familiar with tomatillos they are similar to green tomatoes, but grow with a paper husk around them. If you can’t find tomatillos in your produce section, you may be able to find canned tomatillos in the Latin section of your grocery store. They will work well too, just make sure to buy a big can or buy two small cans since trust me, you will want plenty of this delicious Salsa Verde.

For this salsa, I love the addition of cilantro. It adds a wonderful color to the sauce. If you’re not a fan you can leave it out or substitute fresh parsley. The flavor will be a little different but the color will be beautiful for the Salsa Verde.

I hope that you’ll try this recipe today and leave a comment below. Also, please follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.

Ingredients:

• 8-10 tomatillos (peeled) or a large can of tomatillos
• 1/4 – 1/3 of large white onion
• 2 garlic cloves, peeled
• 1 large jalapeno
• 1 large handful of cilantro (1/4 -1/3 of a bunch)
• 1/2 large chicken bouillon cube or 1 small
• 1/2 tsp. of salt or more if needed
• 1/2 Tablespoon of oil

optional:

• more peppers for a spicier sauce
• heavy cream or sour cream for a creamier sauce

Directions:

I remove the core from the tomatillos before they’re boiled but you don’t have to.  Peel the outer layer from the onion and garlic cloves. Boil the tomatillos, onion, jalapeno pepper, and peeled garlic cloves for about 10 minutes or until the tomatillos change color.

Drain and cool the tomatillos, jalapeno, and garlic, reserve some of the cooking liquid for thinning the sauce later if needed.  Remove the seeds and veins from the jalapeno if you prefer a milder sauce.  I prefer mild, so I only use one jalapeno and I remove the seeds and veins.  For an even spicier sauce use 2 or more jalapeno peppers or serrano peppers.

Blend the cooled tomatillos, jalapeno, garlic, onion, and fresh cilantro together.

I use the same pan that I boil my ingredients in.  Warm a 1/2 Tablespoon of oil up over medium high heat.  Pour the green sauce into the hot oil.  Add the chicken bouillon cube and extra salt if needed (taste it before adding since the chicken base is salty).  Cook the sauce for about 10 minutes to allow the flavors to come together.  If needed add a little of the water from the tomatillos to thin the sauce out or use water or chicken broth if not using the chicken bouillon.

To make this creamier add a few Tbsp. of sour cream or heavy cream towards the end of the cooking process.  I add the cream if I am making Enchiladas Suizas.

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