MEXICAN GREEN SAUCE

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Most recipes are calling for green chilies....this one uses fresh tomatillos and jalapeños. This sauce is hot and goes great with enchilada, tacos or frittatas. From Fast, Fresh & Spicy Vegetarian by John Ettinger. One pound of tomatillos is around 11.

Provided by mary winecoff

Categories     Sauces

Time 35m

Yield 3 cups

Number Of Ingredients 9

1 lb tomatillo, husked and washed
2 -3 fresh jalapenos, seeded
5 sprigs fresh cilantro, coarsely chopped
1 small onion, chopped
1 garlic clove, chopped
6 -7 fresh mint leaves (optional)
2 tablespoons vegetable oil
2 cups vegetable broth
1/4 teaspoon salt

Steps:

  • Boil the tomatillos and jalapenos in salted water until just tender, about 10 minutes, then drain.
  • Place in blender or food processor with cilantro, onion and garlic (mint, if desired) and blend until smooth.
  • Heat oil in a skillet over medium-high heat. Pour sauce in and stir for 5 minutes.
  • Add broth and salt, return to a boil, then simmer for 8 to 10 minutes until thickened.

Nutrition Facts : Calories 143.5, Fat 10.7, SaturatedFat 1.4, Sodium 198, Carbohydrate 12.2, Fiber 3.6, Sugar 7.3, Protein 1.9

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