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Tuesday, April 8, 2014

Tomatillos sauce/Verde sauce/Enchilada sauce

This is called tomatillo sauce because its made of tomatillo aka mexican tomatoes ..The tomatillos are usually covered with inedible paper like husk,that has to be removed while cooking. When tomatillos are  harvested ripen they are a little sweet compared to regular tomatillos and  used in jams.

           This sauce also called verde sauce because "verde" in spanish means "green". Mexican tomatoes have a lot of seeds which you can see in the sauce. This sauce usually is tangy but not very hot. You can add heat by adding jalapeneo pepper which is  a mexican pepper and little ting of garlic. These are the key ingredients which makes this wonderful sauce.Usually sauce is used for enchiladas and can be used as a dip as well .

             There are many variations to this sauce available ,this is my version and we like it a lot .I usually try to do little difference to our dinners with the ingredients available at hand .So feel free to add ur variations and dont forget to write to me .You can use this sauce for pizzas as well instead of regular tomato sauce.

 Check some other mexican recipes like
Preparation time:20-25 min
Yields:2 cups

  • 6 medium size tomatillos
  • 2 garlic cloves.
  • 1 jalapeneo pepper
  • 1 green chili (optional)
  • Salt as required


Tomatillos :picture courtesy wiki 
  • Place everything in oven safe plate and drizzle oilve  oil to it and broil them until brown (may take 15-20 min)

  • You can keep them in the oven for 20 -25 min if you dont have broil option .
  • When everything is broiled cool them.
  • Peel the skin of tomatoes and cloves and grind everything(tomatillos,pepper,salt ,cloves) in blender /mixer.

  • Pout it over your enchiladas and enjoy .
  • Serve it as a dip /sauce for chips /fajitas/eggs .

  • Adjust the heat(pepper) according to your taste .
  • I add the sauce to 6 enchiladas and store the remaining (around half cup) in refrigerator for about a week .
  • While selecting tomatillos look for the firm and dark green ones.
  • You can store the tomatillos in the refrigerator for up to 2  weeks .( i mean with the husk -inside a plastic cover)
  • Don't add water while blending .If you feel the sauce is too thick then you can add little water.

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