tangy tomatillo sauce
Recipe from Chef Rick Bayless. So yummy and versatile. I have used this sauce as a dip with tortilla chips and also for green chicken enchiladas and green burritos. It's even yummy on scrambled eggs and in breakfast burritos too. If you want it spicy add some red pepper flakes before blending. Enjoy! :)
prep time
10 Min
cook time
35 Min
method
---
yield
3 cups
Ingredients
- 1 pound fresh tomatillos, husked and washed or 2 (13 ounce) cans tomatillos, drained
- 3 - serrano chiles, stemmed
- 6 sprigs fresh cilantro, chopped
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 2 cups broth (chicken, beef, or vegetable it's your choice)
- - salt, to taste
- 1/4-1/2 - lime
How To Make tangy tomatillo sauce
-
Step 1In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover.Lightly salt.
-
Step 2Cook for 15 minutes and drain.
-
Step 3For canned tomatillos, just drain.
-
Step 4Place tomatillos, cilantro, onion and garlic in a blender or food processor.
-
Step 5Process to almost smooth-leave a little texture.
-
Step 6In a large saucepan heat the oil over medium high heat.When oil is hot add all the sauce at once, stirring constantly until darkened-about 5 minutes
-
Step 7Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
-
Step 8Remove from heat, squeeze in fresh lime juice, stir again, taste and add salt if needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes