This sauce is perfect for enchiladas, chilaquiles, beef, etc. It also works great as a green tomatillo salsa to serve on your table. To make it spicy, just add a another jalapeño or a serrano pepper.
Servings 3 cups
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 garlic cloves peeled and roughly chopped
- 1 poblano chile roughly chopped
- 1 jalapeño chopped
- 4 cups tomatillos husked, rinsed and chopped
- 2 cups chicken stock
- 1/2 cup chopped cilantro
Add 1 tablespoon olive oil to a saucepan and heat over medium high heat. Add the 1/2 cup onion, 3 garlic cloves, 1 poblano, and 1 jalapeño and sauté until lightly browned.
Add the 4 cups of tomatillos and chicken stock
Simmer until soft. About 10 minutes
Remove from heat and let it cool slightly.
Add the tomatillo mix and cilantro in a blender and puree. Note: do not add all of the liquid from the tomatillo mix as it may make the sauce to runny. If you see it too dry then add more of the liquid as you puree it. It should have the consistency of cooked salsa.
Serving: 0.5cup | Calories: 84kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Sodium: 4mg | Fiber: 3g | Sugar: 5g