Yield: about 1 Cup
Prep Time: 5 min
Cook Time: 5-10 min
Prep Time: 5 min
Cook Time: 5-10 min
Get FREE Magic Pan Restaurant recipes with CD Cookbook at
Ingredients:
| 1 | serrano pepper |
| 3 to 4 | tomatillo's (outer skin removed) |
| 1/2 | onion slice |
| a few | cloves of garlic, peeled |
| 2 to 4 | ripe limes, halved |
| A | splash of chicken broth (optional) |
| 1 handful | of chopped up cilantro |
| 2 to 3 | pinches of salt (to taste) |
| some | tin foil |
| To Make | a "green sauce" for topping on enchillada's, tamales,:or wet burrito's |
| 2 tablespoons | of butter or margarine |
| 1 | small handful flour |
| 1/2 cup | or more of chicken broth |
| 1/2 cup | or more of salsa verde |
Directions:
On tin foil put the Garlic, Onion and Serrano Pepper, and BROIL for
a few minutes till slightly charred.
Remove, allow to cool. Dice
Cilantro. Slice Limes.
Remove husk type skin from Tomatillo's and discard. Put Tomatillo's in pot of water to cover, bring to boil, simmer for 5 to 10 minutes, till softened. Place in bowl that is filled with ice water to cool down. Remove stems and discard.
Remove husk type skin from Tomatillo's and discard. Put Tomatillo's in pot of water to cover, bring to boil, simmer for 5 to 10 minutes, till softened. Place in bowl that is filled with ice water to cool down. Remove stems and discard.
Place all ingredients in food processor, squeeze in Lime juice
from Limes, pulse till mixed. You can also add a splash of Chicken
Broth if you want.
GREEN SAUCE TOPPING:
DIRECTIONS:
Melt Butter, add Flour and whisk. Add Chicken Broth and Salsa Verde and wisk on low flame till mixed in. Add more Broth or water if too thick. Keep warm and top on Echillada's, Burrito's etc. Top with Cheese's and nuke or bake till melted.
DIRECTIONS:
Melt Butter, add Flour and whisk. Add Chicken Broth and Salsa Verde and wisk on low flame till mixed in. Add more Broth or water if too thick. Keep warm and top on Echillada's, Burrito's etc. Top with Cheese's and nuke or bake till melted.
