when matt says “you can make this anytime”, i’m fairly confident that means it was a win in his book…
wow. i’m so glad that i’ve embarked on this challenge to make one new recipe a week. this has been really fun, and i’ve totally enjoyed it. i’m almost a little sad that it is coming to a end. maybe next year i need to have a goal to do 104 recipes! we’ll see!
anyways, i had been wanting to make a white sour cream sauce to put over chicken enchiladas lately. i hadn’t tried anything like that before, so i set out to find a recipe. then i quickly became sidetracked by the idea of making tomatillo sauce or salsa verde. so…i ended up making completely from scratch a tomatillo salsa to pour over enchiladas.
i’m going to just share the tomatillo salsa, but the link to the recipe is for chicken enchiladas.
1/2 medium onion
1 serrano chile
1 yellow chile (our store didn’t have these, so i used a jalepeno)
2 cloves garlic
1/2 c. fresh cilantro
salt and pepper to taste
place the tomatillos, onion, chile, jalepeno and 3/4 c. of water in a medium, heavy saucepan. bring to a boil over medium heat. cover and continue to boil until the tomatillos are cooked and turn an olive green color. *note: at this point, of the directions i was thinking “the whole onion, chile, and jalepeno?” i ended up leaving the tomatillos whole (that part made sense), and cutting the onion, chile and jalepeno into large pieces. i also removed some of the jalepeno seeds, so it wouldn’t be too spicy.
transfer the cooked tomatillos, onion, chile and jalepeno to a blender. add the garlic and cilantro and blend well. salt and pepper to taste. i ended up adding a bit more cilantro, because we love it over here, but the last part you can really modify to your own taste.
you can use this sauce as a salsa, or as topping for enchiladas or whatever you want. we used it for both of those things and i’m sure there are others it could be used for as well. this was a great new recipe, and now i can say i’ve had the chance to try to make it…