Monday, November 15, 2010

Javier's Salsa Verde

A Dallas favorite; obsession is more like it. This also makes a great alternate sauce for Enchiladas Verdes, though it's more tangy and spicy than traditional sauces for that dish; that's why we love it!

2 Lb. Tomatillos
2 Serrano peppers
1/4 C. Cilantro (removed from stalks)
1/4 White onion (small-ish)
1/2 t. Mexican oregano
1/2 t. Garlic powder
1/4 C. Sugar
2 oz. Worcestershire sauce
1/2 t. Salt
1 t. Chicken base (liquid form)
2 oz. Corn oil

  • Boil tomatillos, serranos, and onion until tomatillos change color (they'll turn yellow)
  • Meanwhile, put all remaining ingredients (EXCEPT for the corn oil) into a blender or food processor
  • After veggies are boiled, drain and add all to blender or food processor
  • Blend until completely liquefied and smooth
  • Return mixture to pot, add the corn oil, bring to a boil over low-medium heat
  • Heat until a film forms over the top. You're supposed to skim off the film, but we have found it's not necessary which is good because it's sort of a pain in the butt
  • Serve hot
For the full Javier's experience, serve this with unsalted butter. Also, don't use Tostitos with this; it'll ruin it. Buy El Milagro or Xochitl brand chips if you can; they are super thin and perfect.

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