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February 19, 2014

Creamy Salsa Verde: Green Tomatillo Sauce

Creamy Salsa Verde: Green Tomatillo Sauce


2 pounds green tomatillos, husks removed and rinsed
2 garlic cloves, peeled
2 tablespoons canned, chopped green chilies, or 1 fresh jalapeno, seeded
1 cup cilantro leaves
1 small white onion, quartered
1/4 teaspoon sea salt, or to taste
2 tablespoons pure olive oil
4 ounces of cream cheese (optional)


Place the tomatillos along with the garlic cloves in a medium pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer for about 10 minutes, or until tomatillos are cooked through and are soft but not coming apart.
Place tomatillos and garlic, along with 1/2 cup of the cooking liquid in a blender and puree until smooth.
Add the chopped chilies, cilantro, onion and salt and process again until everything is fully Incorporated and fairly smooth.
Taste for salt and heat, adding more salt and chopped chilies to taste.
Place oil into a medium pot and heat over medium heat until hot but not smoking.
Pour in the sauce and cream cheese if using and increase heat to bring it to a boil. Reduce heat to medium-low and simmer for 6 to 7 minutes, stirring frequently until it has thickened slightly.
Remove from heat and allow to cool a bit. Use in your favorite Mexican recipe, or cool completely and use as a dip for tortilla chips or veggies.

Notes: *If using as a dip, add a tablespoon or two of fresh lime juice for an extra burst of flavor.

*Can be stored in a airtight container in the refrigerator for one week.

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