Jun 1

I am excited to enter the Kitchen Bootcamp Sauce Challenge with my authentic Mexican salsa recipe  for Salsa Verde which is also known as green sauce.  This sauce isn’t covered in the Professional Cook but my green sauce recipe is so simple and tasty I’m sure you’ll be making it for your family.  It’s similar to a French sauce Tomate or Italian marinara sauce in terms of preparation and is based on cilantro, tomatillos, yellow bell pepper, garlic and chicken stock.

Setting about making my green salsa and writing this post took me back to why I started making it.  The thing about being spoiled is that you  don’t know you are spoiled until something changes.  I’m from California.  I grew up not realizing that Mexican food is ethnic food, I just knew it as good food.  I assumed that everyone had access to hand made salsa, tacos, tamales and little off the wall restaurants where the sauces were made fresh using family recipes handed down for generations.  I lived in a version of food paradise and I took it for granted.

Then, I moved to Florida.  Sure, we have “Mexican” restaurants here.  The quotation marks are there to indicate that these restaurants impersonate, possibly even insult real Mexican cooking.  Sauces come in 100 oz cans tortillas in bags.  I searched and searched for a restaurant to become my regular place, but alas it was to no avail.

And so, I learned to cook the foods I craved.  I searched online for people sharing their family secrets and I started making my own sauces.  Living in California, Salsa Rojo was my favorite but now that I make my own, Mexican green sauce is my hands down favorite.  Once you have it on hand it’s perfect for making chicken, pork or cheese enchiladas, chilaquiles, chile verde, green rice, tamales or simply having special chips and salsa.

Making it reminds me of making my Italian red sauce.  I never quite make it the same.  Poblano chili’s have amazing flavor but they aren’t consistent in heat so you have to taste it.  If you want this sauce to be amazing use home made chicken stock you can also slow simmer pork or chicken in it to make the flavor even richer.  Another hint don’t salt it until it’s reduced to the point you want — otherwise you may end up oversalting.   I posted on making turkey stock, the method is the same for chicken.

Mexican Green Salsa Recipe

2 large yellow bell peppers
4 Poblano chilies
2lbs Tomatillos
1 large white onion
6 cloves garlic
2 bunches Cilantro
2 Tbsp Mexican oregano
2 Tbsp Cumin
3 cups Chicken Stock (roughly)
Salt and Pepper to taste.

Optional:
Grill the bell peppers, chilis, tomatillos and onion after lightly coating with vegetable oil this will give you great smoky flavor.

If you choose not to grill them then sweat the vegetables until soft in a large Dutch oven over medium low heat.

When vegetables are soft puree in a food processor, add one bunch of cilantro and garlic.  Return to Dutch Oven and add chicken stock, oregano and cumin.  Simmer for at least 2 hours until it reaches the consistency you desire, I shoot for something similar to spaghetti sauce.  Return some of the sauce to the food processor and puree with the remaining bunch of cilantro.  (I like to add the cilantro in two phases as you get brighter flavor).

Taste and add salt and pepper to your liking.  You can also add sugar.  If your taste buds crave more heat add one or two Jalapeno chillies at the beginning.

Tip: This Salsa freezes well so double the batch and keep some on hand!

I used this last batch for Pork Enchiladas!  I slow cooked a pork but with onions and garlic, shredded it and combined with flour tortilla’s, Monterey Jack Cheese, and baked them until golden brown (about 45 minutes at 375 degrees)

Enchilada Assembly Station

Enchilada Assembly Station

When assembling the enchiladas, coat the base of your pan with green sauce, dip each tortilla in sauce, fill with cheese and meat, roll tightly and place in the pan.  Top with more cheese.

Assembling the enchilada

Ready for the oven!

Unfortunately I got so excited about eating that I forgot to take pictures of the final product!

7 Responses to “Salsa Verde (Green Sauce Recipe)- Kitchen Bootcamp Sauce Challenge”

  1. Thanks so much for participating in the challenge! Your Salsa Verde looks great… That’s one of my favorites. Now I’m feeling inspired to make some enchiladas. I just might have to put those on the menu later this week!

  2. You nailed that challenge!!

  3. Yeah, it’s good, very useful, thanks 🙂

  4. If you think Floria is a Mexican food free zone, go to South Korea sometime. There are a few restaurants in Seoul but since it’s so difficult to find cilantro in the Land of the Morning Calm, the food usually lacks that authentic touch.

  5. […] all things Mexican, and one of my favorites is tomatillo sauce.  I can’t wait to give this Salsa Verde from Cooking With The Whineaux a try. I think it would be great in some chicken enchiladas… Don’t you […]

  6. I can imagine!

  7. Thank you!

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