This was fun & easy to make! I love red sauce but my hubby LOVES chili verde and I just hadn’t gotten around to making it – mainly because I am a creature of habit and putting green sauce on something that I had always used red sauce for, seemed wrong. 9x out of 10, he orders something with green sauce when we’re eating out….. so I decided to give chili verde a try so he could have his preferred sauce at home too 🙂
Much to my surprise, I really like it! I haven’t attempted enchiladas with it yet but after I whipped this up, I had no problem sitting there gobbling it up with plantain chips! It was definitely tasty and addicting!
My first recipe with the chili verde will be posted soon! I had a spaghetti squash to use up so tossing in shredded chicken with the sauce was easy and the combination of the sweeter taste of squash with the spicy/tangy green sauce, was spot on.
….For now, please enjoy the Chili Verde on its own! Obviously this would be great on some eggs, on protein of choice or like I said, with your favorite “scooper” and just devour it out of the bowl! Possibilities are endless & I’m looking forward to switching up my sauces now!
- 8 tomatillo's
- 2 cloves garlic
- 1 large jalapeño, seeded
- 1/2 serrano chili, seeded*
- 1/2 lime, juice
- 3 tbsp chopped, fresh cilantro
- Dash of salt
- Set oven to broil. Set rack in middle position.
- Husk, clean and dry tomatillo's and roast in oven about 8 min. Carefully turn over tomatillo's and roast another 3 min. You want them to be softened & charred a bit.
- While tomatillo's are in oven, seed and roughly dice jalapeño, serrano & peel garlic.
- Slice tomatillo's in half & core.
- Add tomatillo's, jalapeño and garlic to blender and blend til smooth. Squeeze in the lime juice.
- By hand, mix in cilantro & salt.
- *omit if you don't want the heat
