Mexican Verde Sauce
Looking for the best way to make Mexican Verde Sauce? This tried-and-true recipe will help you create a mouthwatering dish effortlessly. Prefer watching instead? The full recipe video is available below!This vibrant and tangy green sauce is a staple in Mexican cuisine, made with fresh tomatillos, zesty lime, and just the right amount of spice. Perfect for drizzling over tacos, enchiladas, or grilled meats, it adds a burst of bold, refreshing flavor to any dish. Let’s get started!
Video
Ingredients
- 4-5 tomatillos
- 2-3 poblano peppers
- 3 jalapeños or serrano peppers I used serrano because I like it a little spicy
- 1 yellow or white onion
- 3 garlic cloves
- 1½ cups of chicken broth you could also use vegetable broth
- 1 tsp salt
Instructions
- Peel 4-5 tomatillos. Rinse the tomatillos along with the poblano peppers and 3 jalapeños or serrano peppers.
- Peel and quarter 1 yellow or white onion.
- Heat a cast iron pan on medium heat. Roast and char the poblanos, jalapeños, onion, garlic and tomatillos until they have wilted.
- You will need to pull the garlic out of the pan before the rest of the vegetables so it doesn’t burn. Set all the vegetables aside in a large bowl and cover with plastic so they steam a little and allow them to cool slightly.
- Next, peel the poblano peppers and de-seed them. Cut the stems from the jalapeños and chop them into smaller pieces. Now blend the vegetables in a high powered blender until very smooth. In a large pot on medium heat, add the vegetable purée along with 1 ½ cups of chicken/vegetable broth. Cook until it starts to boil. Once boiling, add 1 tsp of salt. Turn the heat to low, cover and cook for 20-30 minutes, or until the sauce thickens.
- Use this sauce for enchiladas, burritos, or just with a bowl of beans. Enjoy!
