This beautiful, vibrant green sauce graces many a Mexican table and tops many an enchilada. It's so easy to make at home and it's so delicious.
In Ottawa, tomatillos can only be found in the summer. This recipe uses canned whole tomatillos but everything else is fresh. Except maybe for the chicken concentrate- I ran out of broth.
The variety of fresh peppers, the garlic and especially the fresh cilantro give this sauce a wonderful texture and flavour. Make extra and freeze or use it as a table sauce...
This recipe makes about one litre of salsa verde. Enough to top about ten enchiladas and have a little left over.
2 13oz can of whole tomatillos, drained
1 serrano chile, seeded and chopped (for more heat, leave in the seeds)
1 jalapeno peppers, seeded and chopped
1 poblano chile, seeded and chopped
6 sprigs of fresh cilantro
2 cloves garlic, peeled and chopped
1 onion, roughly chopped
2 tbsp grapeseed oil
2 cups chicken broth
salt to taste (taste after you have added your broth)
Add the drained tomatillos and raw chiles to your blender or food processor. Process for a few seconds, then add the coriander, onion and garlic. Process until smooth, but with a little texture.
Heat the oil in a skillet, on medium-high heat until hot. Add the tomatillo puree and stir constantly for approximately five minutes. The sauce will darken and thicken slightly. Add the chicken broth, lower the heat and continue to simmer for another 10 minutes or so. Taste, then add salt if needed.