My good friend Ruthie taught me how to make the most delicious Chile Verde Sauce. I could eat this sauce with a spoon – it’s that delicious! My favorite way to use this sauce is in enchiladas!! Oh YUM – my mouth is watering just thinking about that delicious dish!!! I also love to eat it with fried eggs for breakfast. 🙂
Chili Verde Sauce is really easy to make.
Peel the tomatillos and put in a saucepan with a little water – not too much, but enough to simmer so they won’t stick to the pan. Cut the jalapeno(s) and remove the seeds if you don’t want it super hot. Add these to the pot. Bring to a boil and simmer until the tomatillos are soft.
A few tips about jalapenos: When you are picking out jalapenos, you’ll see that some have lines on the outside – these are hotter than those without lines. Also, much of the heat can be found in the seeds, so remove if you don’t want your dish too spicy. And, maybe most importantly, after cutting jalapenos, be careful what you touch, especially your eyes. You might even want to wear gloves when cutting these if you are super sensitive. My hands were kind of raw once from a lot of cooking and the resulting dishes. After cutting jalapenos, my hands were burning.
After the tomatillos are cooked and soft, put the whole thing in the blender (water, tomatillos, and jalapenos). Add the onion, garlic, and cilantro. Blend until smooth.
Next, heat a skillet (I like cast iron) over medium heat. Add a little olive oil, then pour the mixture from the blender into the pan. Be careful because it will sputter and splatter a bit. Ruthie said this was the secret to good sauce – pan frying. Bring it to a boil and if it’s a little thin, you can cook it down a bit.
- Handful of cilantro – maybe 1 cup if you had to measure – up to your taste
- 1 clove garlic – more if you love it
- 8-10 tomatillos depending on size – enough to fill a small stockpot with 2 layers of them
- 1 med –large onion
- 1-2 jalapenos – seeds removed if you don’t like the heat, stripes are hotter
- Peel the tomatillos and put in saucepan.
- Add the seeded (or not) jalapenos. Cover with water – do not add too much, just enough to cover. Cover and cook until soft – about 5 mins.
- Pour this into a blender along with the onion, garlic, and cilantro. Blend.
- Heat up a skillet. When the skillet is nice and hot, add 1 Tbsp. of olive oil.
- Pour in the sauce from the blender and “pan fry” the sauce.
- If a little thin, you can cook a little longer to reduce.
Fried eggs with chili verde sauce!