salsa verde

tomatillosMy mom is the chief salsa-maker in our family, but today I shadowed her in the kitchen so I could share the recipe. In the process, which involved a lot of laughing, I burned my hands on jalapeño seeds. So before we go any further here… WEAR GLOVES WHILE YOU PEEL THE PEPPERS.

IMG_2272Now that we have that out of the way, we can talk about this sauce. It’s amazing. Super light-your-mouth-on-fire spicy. It’s also (almost) all-purpose! We eat it on eggs, on chips, on tacos, in burritos, as an enchilada sauce, etc. You can also throw in a few pounds of cubed pork at the simmering step et voilà- you have chili verde! (I don’t know the Spanish translation of et voilà, otherwise I would use it :) I will have to ask my Aunt Dillie.)

IMG_2273

You can also make really good guacamole by adding a spoonful to a bowl of smashed avocados with lemon juice, salt, and pepper. Done. salsa-blender

3 pounds tomatillos, quartered
5 poblanos
5 jalapeños (if you’d like a milder sauce, you could remove the seeds… but why? :))
2 1/2 teaspoons sea salt (or to taste)
1 teaspoon Mexican oregano (not Italian)
1 teaspoon cumin
2 tablespoons olive oil
2 yellow onions, chopped
8 cloves garlic, crushed
2 1/2 cups chicken stock

Preheat oven to a high broil and position racks in the lower third and the middle of the oven. Place the tomatillos on a foil-lined baking sheet in a single layer. Place the poblanos and jalapeños on a separate baking sheet.

Set the tomatillos on the bottom rack and the poblanos and jalapeños on the middle rack. Broil the poblanos and jalapeños until charred, turning every couple of minutes so they char on all sides.

Remove the poblanos and jalapeños to a paper lunch bag and set aside to sweat. Move the tomatillos up to the middle rack and broil until charred, about 8 minutes.

Set the tomatillos aside to cool off slightly. In the meantime, peel the poblanos and jalapeños as best you can. Some of the skins don’t want to come off very easily… if you have a good blender, don’t worry about it. Place the peeled peppers into a blender along with the tomatillos, their juices, and the salt, oregano, and cumin. Blend until smooth.

In a Dutch oven or other large pot, sauté the onions and garlic in the olive oil until translucent. Add this to the sauce in the blender and blend everything again until smooth.

Pour the sauce into the Dutch oven, add the chicken stock, and simmer for 45 minutes.

Store in jars in the refrigerator. Use on anything your heart desires.

Makes approximately 12 cups of sauce.

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3 thoughts on “salsa verde

  1. I am from Turlock and grew up with La Morenita’s green sauce setting the bar for all future green sauce experiences. So far, of the 100’s I Mexican restaurants I have tried, no one comes close. I live too far away to get my La Mo fix, and am dying for something that can provide me some relief… Before I run out to the store (which I would do this minute if I knew this recipe tasted close) can you tell me how this compares to La Mo’s sauce?

    • oh, i feel your pain, rebecca! la morenita is the best, forever, and it’s so hard not to live close enough to go whenever you’re in need of some good mexican food!

      this is not a copycat recipe, and i couldn’t even claim that it tastes exactly the same. however, i can tell you that when i moved away and made this sauce, the whole family decided that it tastes like the closest thing to the green sauce at la morenita, without being the green sauce at la morenita :) i hope you try it and i hope you’re pleased!

      p.s. this is especially good over a burrito, like the burrito supreme!! :)

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