This is a very Latin American sauce, more commonly credited to Mexican cuisine. It’s use is widely spread all over Latin America and can be added to tacos, chicken recipes, eggs, nacho platters, etc. I use it to add to sunny side up eggs accompanied by slices of toast to dunk in the yolk.
Adapted from The Food Network
Yields: 1 cup
1 pound tomatillos
2 jalapeño peppers, seeded and deveined
2 garlic cloves
2 spring onions
A few cilantro springs
Salt and pepper to taste
- Remove the seeds and the veins from the inside of the jalapeño. That’s where all the fire is! You can leave some in if you want a hot sauce. To seed and devein the peppers cover your hands with plastic gloves (or sandwich bags, like I did) to protect your skin, otherwise the jalapeño will burn your skin, and be careful not to touch your eyes! Take off the stem and tip, and remove all the seeds and the white veins.
- Cook the tomatillo for 3 min in a pot of boiling water, together with the jalapeños and the garlic. Boiling the jalapeños for a little bit helps make them milder as well, but you can use them raw.
- Let them cool, and blend until smooth.
- Add the spring onion, green parts included, a few cilantro springs with their stems, salt and pepper to taste and add some water to thin it out to your liking.
- Blend until you have a somewhat smooth sauce.
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