Best Sauce Verde Tomatillas Recipes

Roasted Tomatillo Sauce image

Provided by Ree Drummond : Food Network

Time 40m

Yield 2 1/2 quarts

Number Of Ingredients 10

1 pound tomatillos, husked, washed and halved
4 cloves garlic
2 jalapeno peppers
1 green bell pepper
1 poblano pepper
1 onion, cut into quarters
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 small bunch fresh cilantro, leaves only
Zest and juice of 1 1/2 limes

Steps:

Preheat the oven to 400 degrees F.
Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
Use immediately or pour into freezer bags, label and freeze.

Salsa Verde - Green Tomatillo Sauce for Enchiladas image

Provided by papergoddess

Categories Sauces

Time 20m

Yield 2 1/2 Cups

Number Of Ingredients 7

1 medium onion
1/4 cup finely chopped blanched almond (optional)
2 tablespoons salad oil
2 (10 ounce) cans tomatillos or 1 3/4 lbs fresh tomatillos
1 tablespoon fresh cilantro or 1 teaspoon coriander powder
1 can green chili, chopped
2 cups chicken broth

Steps:

Heat oil in saucepan and stir in onion and almonds.
Cook until onion is soft and almonds and lightly browned.
Simmer tomatillos in chicken broth until soft if using fresh ones. Drain canned tomatillos.
Whirl tomatillos with liquid in blender or food processor until fairly smooth Add to onions; stir in cilantro and chilis.
Add chicken broth and simmer rapidly, until reduced to 2 1/2 cups