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Рецепт Green Chile Tomatillo Sauce

Name: Green Chile Tomatillo Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 19 oz canned green enchilada sauce (I used Las Palmas); 28 oz canned tomatillos (I used La Costena), drained, rinsed, pureed and strained to remove as many seeds as possible; 1 ea onion, diced; 1 ea green pasilla pepper, diced; 1 cup chicken broth; 2 cloves garlic, pressed and creamed; 2 Tbs diced green chiles; 1 tsp ground cumin; 1 tsp Mexican oregano; 1 Tbs olive oil; Garlic pepper to taste

от Bob Vincent

Green Chile Tomatillo Sauce.

Ingredients.

Mise En Place for ingredients.

Puree chicken stock and tomatillos then strain to remove seeds.

Sautee onion and pepper in oil.

Add garlic.

Add remaining ingredients. Cover and simmer on low for thirty minutes. Let cool then puree and strain.

The sauce freezes very well.

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This is a nice all purpose sauce that can be used in numerous dishes. It is good for enchiladas, as a base for Posole or other Mexican/Southwestern dishes. Adding an equal amount of Mexican Crema or sour cream to the cold sauce makes a thick finishing glaze good for plate presentation. I used canned tomatillos as he fresh at my grocery store didn't look that great. If you can find fresh by all means use them instead. Be cautious if you add salt as the canned enchilada sauce has lots in it. The sauce may seem thin but this is by design. It can be thickened according to what you are making with it. The sauce freezes very well.

Подготовка: 15 минуты

Приготовление: 40 минуты

Порций: 20

Mexican

Ингредиенты

Cost per serving $0.34 view details

19 oz canned green enchilada sauce (I used Las Palmas)
28 oz canned tomatillos (I used La Costena), drained, rinsed, pureed and strained to remove as many seeds as possible
1 ea onion, diced
1 ea green pasilla pepper, diced
1 cup chicken broth
2 cloves garlic, pressed and creamed
2 Tbs diced green chiles
1 tsp ground cumin
1 tsp Mexican oregano
1 Tbs olive oil
Garlic pepper to taste

Инструкции

Puree the tomatillos and chicken broth in blender. Strain to remove as many seeds as possible.
Sautee the onion and pasilla pepper in oil over medium heat until translucent. About 6-7 minutes.
Add the garlic and cook about a minute.
Add the tomatillo puree, enchilada sauce diced green chiles and spices to the pan.
Bring to a boil. Cover and simmer on low heat for 30 minutes.
Let the sauce cool then puree in a blender until completely smooth.

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Nutrition Facts

Amount Per Serving	%DV
Serving Size 91g
Recipe makes 20 servings
Calories 41
Calories from Fat 12	29%
Total Fat 1.38g	2%
Saturated Fat 0.18g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 283mg	12%
Potassium 155mg	4%
Total Carbs 6.39g	2%
Dietary Fiber 1.6g	5%
Sugars 4.17g	3%
Protein 1.19g	2%