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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this sauce with any mild whitefish in corn tortillas for a casual taco meal. Ingredients:
2 tablespoons olive oil |
1 1/4 cups chopped onion |
6 fresh tomatillos, husks removed and chopped |
3 poblano chile peppers |
3 garlic cloves, minced |
1 cup chicken broth |
1/4 cup tequila (optional) |
1/2 cup loosely packed cilantro leaves |
1/4 cup roasted, salted pumpkin seeds |
2 tablespoons fresh lime juice |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and next 3 ingredients; cook, stirring often until tender. Stir in broth and, if desired, tequila. Bring to a boil; reduce heat, and simmer 10 minutes. Remove from heat, and cool 20 minutes.
2. Process tomatillo mixture in a blender until smooth, stopping to scrape down sides. Add remaining ingredients; process until blended.
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