Chile Verde Sauce
- 1 1/2 lb tomatillos
- 5-6 cloves garlic
- 2 Anaheim or Jalapeno chile peppers optional: use ground Hatch chile powder to taste
- 2 cups chicken broth
- 1 bunch green onions (scallions)
- 1 bunch cilantro
Remove papery husks from tomatillos and rinse. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place 5-6 garlic cloves (in their skins) on the baking sheet along with fresh chile peppers. Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos and peppers.
Cool tomatillos for a few minutes. In a food processor or a blender combine roasted tomatillos, garlic, peppers, 2 cups chicken broth, green onions, and cilantro. If you opted for Hatch chile spice add 1-2 tsp to blender also as an alternative to the fresh chile peppers.
Season to taste with salt. Can be used as salsa immediately or frozen to serve with a wide array of Mexican dishes.
Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Sugar: 1g