Chili Verde Sauce


5 tomatillos
10 green Anaheim peppers
2 jalapeno peppers, chopped
4 Serrano peppers, chopped
1 medium onion,chopped
4 cloves garlic, minced
1 tbs fresh cilantro, chopped
kosher salt and fresh cracked black pepper to taste
This is classic Mexican green sauce that can be used as a dip or spread over tacos and enchiladas.

  • Place tomatillos and Anaheim peppers on a baking sheet and place under a hot broiler and char the skin, turning frequently until blackened. You may alternatively blacken the skin over a gas or charcoal flame.
  • Once the peppers and tomatillos have been blackened place them in a zip lock plastic bag, close and allow them to steam for 10 minutes.
  • Remove the peppers from the bag, slice open remove stems and seeds, the scrape away the blackened skin.
  • Remove the tomatillos from the bag and remove blackened skin and slice in half.
  • Add all the ingredients to a blender, season with salt and pepper the blend until smooth.
  • If mixture is too thick you may add a little water or chicken stock.
  • Taste for seasoning.




5 min


20 min


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