 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Make a simple verde sauce that's perfect for topping tacos, enchiladas, or just about any other Mexican fare. Ingredients:
4 poblano chile peppers |
16 reserved cooked tomatillos |
1 1/2 cups reserved chicken broth, divided |
1 small onion, chopped |
2 garlic cloves, minced |
3 romaine lettuce leaves, torn |
1/4 cup chopped fresh cilantro |
1 1/4 teaspoons salt |
Directions:
1. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
2. Place broiled peppers in a heavy-duty zip-top plastic bag; seal bag and let peppers stand about 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
3. Process peppers, cooked tomatillos, 1 cup chicken broth, and next 5 ingredients in a food processor or blender until mixture is smooth, stopping to scrape down sides. Transfer mixture to a saucepan, and cook over medium heat 5 minutes. Slowly stir in remaining 1/2 cup chicken broth, and cook about 10 minutes or until sauce is thickened.
|
|