tangy tomatillo sauce
(1 rating)
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! :)
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(1 rating)
yield
3 cups
prep time
10 Min
cook time
35 Min
Ingredients For tangy tomatillo sauce
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1 lbfresh tomatillos, husked and washed or 2 (13 ounce) cans tomatillos, drained
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3serrano chiles, stemmed
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6 sprigfresh cilantro, chopped
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1 smyellow onion, chopped
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1 clovegarlic, minced
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1 Tbspvegetable oil
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2 cbroth (chicken, beef, or vegetable it's your choice)
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salt, to taste
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1/4-1/2lime
How To Make tangy tomatillo sauce
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1In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover.Lightly salt.
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2Cook for 15 minutes and drain.
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3For canned tomatillos, just drain.
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4Place tomatillos, cilantro, onion and garlic in a blender or food processor.
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5Process to almost smooth-leave a little texture.
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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
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7Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
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8Remove from heat, squeeze in fresh lime juice, stir again, taste and add salt if needed.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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