Here is my favorite homemade verde (green) or tomatillo sauce. (Pronounced toh-mah-TEE-yoh)
1 1/2 pounds tomatillos remove husks and wash well to remove sticky residue.
3 medium onions, white or yellow
6 to 8 small-to-medium sized mildly hot peppers or 4 poblanos or other larger peppers
if using smaller, hotter peppers, use less and taste, add more if you want more heat
6-10 cloves of garlic, depending on size – raw or roasted, either works.
salt and pepper to taste
juice of one lime (or one small lemon)
-Option – I sometimes add cumin, lightly toast the whole seeds in a dry skillet until they begin to pop then grind them and add 1/2 teaspoon (or more) to the vegetables before roasting. Some of my friends do not like the flavor so I leave it out.
-If you like cilantro you may add 1/2 a cup loosely packed leaves to the food processor – otherwise omit it.
Method pictured in detail:
Ingredients cut into chunks. Tomatillos, onions, peppers, Jalapeños are customary but I like these Caloro, they are about the same heat level as the jalapeño, but have more of a fruity flavor.
I actually used regular white onions because I needed the green bulb onions for another dish.
I usually use 6 to 10 large cloves of raw garlic but since I have a lot of already roasted garlic I am using that instead.
Salted, peppered and tossed with oil and roasted garlic.
After roasting for 45 minutes in a 350 degree oven.
Ready to pulse.
Pulsed for 40 seconds.
Two quarts of green magic!
This sauce is now ready to be used as is, or may be combined with chicken stock and cooked down a bit for an enchilada sauce, or with a little pork stock and pork chunks for pork stewed in verde sauce. Or for whatever takes your fancy. It’s very versatile.
This makes a great dipping sauce for chicken or turkey “fingers” or fish sticks or anything that needs a bit of zip.
It is not at all hot, just has a hint of spiciness from the peppers. If you like more “heat” you can substitute or add different varieties of peppers. Serrano, Rocoto or Manzano, even the fiery Habanero. Other mild peppers that work well are Poblano, Anaheim, Big Jim and medium-hot peppers that I have used include Banana, Hungarian yellow wax and the Italian pepperoncini or Tuscan peppers, which can vary from mild to hot.
I grow my own tomatillos. If you don’t live near a market that carries them this is easy. The plants can be grown in large pots and will begin producing the fruit, which looks like little green Chinese lanterns, in mid July (depending on when they were planted) and will keep on producing until the nighttime temps fall below 40° F.
The variety pictured is Tomatillo Toma Verde Seeds I purchased via Amazon.com
This variety is fast growing, does well in pots and, as you can see in the photos, produces well and continuously.