So here we are, cooking our way to a green Spring which is blooming in a spectacular way. Don’t you love the windy mornings and the fresh air? Believe me, I’m not complaining about this past winter, but i like Spring and I like even more to watch the flowers appear in my garden. I’ve got some pretty buttercups that stood strong after the last snow and I am confident they will keep flourishing the rest of the season.
Today I want to celebrate this green Spring and for that I’ve got a green sauce recipe that you will enjoy in all kinds of mexican dishes that I will be posting in this coming months. Green sauce is basic according to my mexican food knowledge. I like red salsa but I prefer green salsa or green sauce even better. This recipe will help you prepare a cooked green sauce, this one is different from the rare green sauce that is popular when serving barbacoa tacos, carnitas tacos and pastor or suadero tacos.
The classic rare green sauce is done in a molcajete, a volvanic stone mortar that gives it a very particular flavor. If you are one of the lucky ones to own a molcajete, be my guest and use it today preparing this recipe. If you don’t own one, don’t worry because with this recipe you will be able to get the same result in a quarter of the time. Sounds yummy? Good! Because now it’s time to start cooking!
For this recipe you are going to need a medium pot, a stir spoon, a griddle or skillet, and a blender. Now let’s get started!
- 15 medium tomatillos, peeled and rinsed
- 1 slice of white onion
- 1 1/2 garlic cloves, peeled
- 1 spoon of vegetalbe oil
- 1/3 bunch of cilantro, rinsed
- 1 cup chicken broth
- salt to taste
- Place the clean tomatillos and the garlic in the griddle in medium power and let them grill for 7-10 minutes per side (top and bottom)
- In the meantime, pour the oil in the medium pot and put the onion until seasoned.
- When your tomatillos are grilled and your onion is seasoned, place them in the blender along with the clean cilantro. Blend.
- Pour the mixture in the medium pot at medium power or medium flame, let it simmer for 3 min.
- When the sides are starting to change the green color, pour the chiken broth and salt.
- Stir and simmer for another 5 minutes.
- Now you are good to go!
- In Mexico we call them tomates verdes or green tomatoes, but note that this is not the green tomatoes of the classic southern cuisine. To buy them at the grocery store, ask for tomatillos.
This is it, a simple yet tasty green sauce that you can use to prepare green salsa chicken, enchiladas, chilaquiles, chalupas, pambazos and a whole more meals. I promise I will be posting more recipes soon, in the meantime, let me know if you have any questions about the preparation of this sauce in the comments below. Keep cooking and see you the next post.