The secret to the "heat" is the addition of extra hot salsa jalapeno - I particularly like La Victoria brand. Use to YOUR taste. My husband likes things a lot hotter than I do, so I split the sauce and leave mine medium, and pump his up to hot.
★★★★★ 1 vote5
10-12fresh tomatillos, about 2" diameter
2fresh jalapeno peppers, about 2- 2 1/2" long
3 largecloves garlic, minced
2 mediumyellow onions, finely chopped
3 Tbsppeanut oil
1/4 call purpose flour
2-3 cchicken stock or vegetable stock for vegetarian sauce
3 smallcans chopped green chilis (4.5 oz.)
2-4 Tbspsalsa jalapeno - extra hot la victoria brand is great
How to Make Salsa Verde
- Chop the tomatillos and onions to an equal size small dice. Mince the garlic and fresh jalapeno peppers.
- Heat the peanut oil in a 4 qt. pot. Over medium heat, saute the onions, garlic, peppers and tomatillos until cooked through, about 10 minutes.
- Sprinkle the flour over the cooked ingredients, stir quickly and well and continue to cook until the flour is totally incorporated and the flour is well cooked, about 4 minutes.
- Stir in the chicken or vegetable stock and continue cooking, adding in more stock as needed to make the sauce the desired thickness. Simmer on low heat for 30 minutes.
- Add the canned green chilis and cook another 10 minutes. Starting with 2 tablespoons, stir in the Salsa Jalapeno to your taste.
- This sauce is perfect with chicken enchiladas. Put some sauce in the bottom of a square or rectangluar baking dish. Roll up cooked shredded chicken, shredded cheese you like (I use a Mexican 4 cheese blend), and a few small dollops of sour cream into flour tortillas. Place in the baking dish. Pour some more sauce over top, sprinkle with more cheese and bake at 350 degrees until hot and bubbly.