Southwestern Recipes
Salsa Verde Verde
Ingredients
- 1 pound tomatillos
- 2 small green chiles
- 1/4 cup green onions, chopped
- 1 cup fresh cilantro
- Salt
- 1 teaspoon sugar
- 1 clove garlic, peeled (optional)
Instructions
- Remove dry paper-like skins from tomatillos. Coarsely puree uncooked
tomatillos, chiles, green onions, cilantro leaves, and garlic in
blender. Season with salt to taste and add 1 teaspoon sugar.
- Serve with soft tacos or burritos and as a dip for corn chips. Also
wonderful with fried chicken, pan fried pork chops and pan fried potatoes.
This sauce is also great with grilled tortillas filled with
slices of Jack cheese, a few strips of green chiles, and a few epazote
leaves (about 2 per serving). Heat griddle or skillet. Put the filling
on one corn tortilla, top with a second tortilla, and press down
on the "package" with something heavy while grilling on
top of the stove. To serve, set the cheese-filled tortillas flat
on the plate, smother with this sauce, and eat with a fork. A great
substitute for grilled cheese sandwiches!
Source: Mexican Family Cooking