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We use this Salsa Verde recipe as our sauce of choice for our chicken tamales, and our chicken, turkey or seafood enchiladas. This sauce is not limited to chicken, as it makes an outstanding sauce for pork tamales, chicken or seafood enchiladas, or just about any dish that you can imagine. I got this recipe from a street vendor after a visit to Mexicali, Mexico, (click on the hyperlink, this stuff is real... ) where this sauce is liberally applied to the various varieties of tacos they sell. If you're not making tamales, this salsa will serve as a garnish, or a dip and it is good on almost anything. Well, errrr... maybe not vanilla ice cream... Special
tool: Blender, cast iron skillet 1
- lb tomatillos, husked and quartered Remove husks from tomatillos, cut into quarters. Over high heat, cook in un-greased cast iron frying pan for five minutes, stirring as needed. Note: The idea is to "char" the tomatillos, to add a smoky taste. Add onion, pepper and garlic; cook an additional five minutes, until ingredients are tender.
Left: Tomatillos, garlic and onions browning in a frying pan. Right: Salsa verde, ready to be used as a dip, a condiment or a sauce for tamales or enchiladas. Yes, it's very versatile. Place tomatillos, onion, pepper and garlic in a blender. Add chicken stock, salt and liquid smoke. Whirl until blended and runny. Serve as a dip, use for a tamale sauce, taco condiment, or to top just about anything with it.
Copyright(c) 2006 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
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