Salsa Verde

Salsa Verde

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Penny Burdge

By
@PennyInKC

Freshly made sauce is so much tastier than the stuff in a can - it's pretty easy too. Do yourself a favor and give it a try.

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.

Rating:

★★★★★ 1 vote

Method:
Stove Top

Ingredients

  • 10-12
    fresh tomatillos, about 2" diameter
  • 2
    fresh jalapeno peppers, about 2- 2 1/2" long
  • 3 large
    cloves garlic, minced
  • 2 medium
    yellow onions, finely chopped
  • 3 Tbsp
    peanut oil
  • 1/4 c
    all purpose flour
  • 2-3 c
    chicken stock or vegetable stock for vegetarian sauce
  • 3 small
    cans chopped green chilis (4.5 oz.)
  • 2-4 Tbsp
    salsa jalapeno - extra hot la victoria brand is great

How to Make Salsa Verde

Step-by-Step

  1. Chop the tomatillos and onions to an equal size small dice. Mince the garlic and fresh jalapeno peppers.
  2. 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.
  3. 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.
  4. 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.
  5. Add the canned green chilis and cook another 10 minutes. Starting with 2 tablespoons, stir in the Salsa Jalapeno to your taste.
  6. 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.

Printable Recipe Card

About Salsa Verde

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian




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