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February 25, 2019

Chile Verde Sauce

 3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded
  1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
3 c. chicken broth

  • In a large saucepan or stockpot, heat olive oil over medium heat.
  • Saute onions and garlic until tender and fragrant. 
  • While onions are sauteing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender.
  • Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.
  • Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. 
  • Simmer 15 minutes to1 hour, depending on the consistency you want.
  • The sauce can also be simmered in a slow cooker all day. Add meat to green tomatillo sauce and let simmer for 30 minutes. 

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