MEXICAN GREEN SAUCE
Most recipes are calling for green chilies....this one uses fresh tomatillos and jalapeños. This sauce is hot and goes great with enchilada, tacos or frittatas. From Fast, Fresh & Spicy Vegetarian by John Ettinger. One pound of tomatillos is around 11.
Provided by mary winecoff
Categories Sauces
Time 35m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Boil the tomatillos and jalapenos in salted water until just tender, about 10 minutes, then drain.
- Place in blender or food processor with cilantro, onion and garlic (mint, if desired) and blend until smooth.
- Heat oil in a skillet over medium-high heat. Pour sauce in and stir for 5 minutes.
- Add broth and salt, return to a boil, then simmer for 8 to 10 minutes until thickened.
Nutrition Facts : Calories 143.5, Fat 10.7, SaturatedFat 1.4, Sodium 198, Carbohydrate 12.2, Fiber 3.6, Sugar 7.3, Protein 1.9
MEXICAN GREEN SAUCE
Make and share this Mexican Green Sauce recipe from Food.com.
Provided by hrlyhny
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a blender-- blend avacados.
- In a medium pan boil tomatoes, tomatillas and garlic for 15 minutes.
- After 15 minutes add tomatoes, tomatillas, garlic and sour cream to blender and blend for 5 minutes or until creamy smooth.
Nutrition Facts : Calories 308.9, Fat 27.2, SaturatedFat 9.7, Cholesterol 25.3, Sodium 71.9, Carbohydrate 16.3, Fiber 8, Sugar 4.3, Protein 4.9
CREAMY GREEN SAUCE
This combination of sour cream with tomatoes brings about a delightful, smooth, creamy creation. Feel free to modify to your taste buds! Serve with or over tortilla chips. Sprinkle with your choice of shredded cheese for nachos!
Provided by Hot&Spicy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened, 5 to 10 minutes. Add tomatoes, tomatillos, avocado, and water to onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are softened and liquid has evaporated, about 15 minutes. Remove saucepan from heat and cool slightly.
- Blend tomato mixture, sour cream, cilantro, and salt together in a food processor or blender, working in batches if necessary, until sauce is smooth.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 4.3 g, Cholesterol 6.3 mg, Fat 7.2 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 108.8 mg, Sugar 1.2 g
MOLE VERDE -- MEXICAN GREEN SAUCE
Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic herb with a heart-shaped, velvety leaf growing in tropical Mesoamerica and is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper. It is an essential ingredient for mole verde.
Provided by Molly53
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning.
- Set them aside to cool.
- Grind them in an electric grinder or blender to a fine powder.
- Put 1 1/2 cups of the broth in a blender, gradually adding the tomatillos, sorrel, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
- Heat the lard in a flameproof casserole in which you are going to serve the mole; fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking for about 25 minutes.
- Add the rest of the epazote.
- Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients.
- Continue cooking over low heat, stirring constantly for 10 more minutes.
- Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth.
- Add any remaining broth and salt, to taste.
- If the sauce is too thick, add a little water to dilute.
Nutrition Facts : Calories 183.6, Fat 14.7, SaturatedFat 2.6, Sodium 251.4, Carbohydrate 5.6, Fiber 2.5, Sugar 2.1, Protein 10.6
TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE
Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".
Provided by Miss Annie
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
- Stir in the stock and simmer until thick and smooth.
- Stir in the chiles and oregano.
- At this point you may cool, and store in refrigerator, covered, for up to one day.
- To serve, heat thoroughly.
ALI'S GREEN SAUCE
This sauce is extremely similar to a very well known Mexican restaurant's sauce. Serve with salsa and tortilla chips. Better double the recipe because this dip goes fast!
Provided by Ali_B
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
- Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 8.2 g, Cholesterol 12.6 mg, Fat 13.6 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 23.5 mg, Sugar 2.1 g
SALSA VERDE (MEXICAN GREEN TOMATO SAUCE)
From Diana Kennedy's "From My Mexican Kitchen: Techniques and Ingredients." This is the best green salsa I've ever made. It can be used as a straight salsa or as a sauce to cook meat in.
Provided by Goody2shz
Categories Vegetable
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
- Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
- Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
- To serve: Sprinkle the top with the extra cilantro.
Nutrition Facts : Calories 20.7, Fat 0.6, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 3.9, Fiber 1.2, Sugar 2.4, Protein 0.7
GREEN HOT SAUCE (SALSA VERDE)
This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.
Provided by Sherbear1
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
- Pour the cooked vegetables into a blender, and blend until smooth.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 436.5 mg, Sugar 0.6 g
MEXICAN GREEN SPAGHETTI
Mexican grandma's secret green spaghetti recipe... too good not to share.
Provided by ENJERUDD
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
- Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
- Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 48.8 g, Cholesterol 38 mg, Fat 16.6 g, Fiber 3.2 g, Protein 13.4 g, SaturatedFat 10 g, Sodium 422.5 mg, Sugar 3.7 g
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