Easy, quick and delicious Green Chile Tomatillo Sauce

M

michael-in-phoenix

Well-known member
I make this often and it keep it in the fridge. It is delicious on chicken and pork, whether you are serving the meat roasted whole, in pieces or shredded. GREAT on simple egg omelets, chicken enchiladas, slathered into burritos or with chips as a salsa-type dip.

This comes together easily, and is a time-saver if you can't roast and puree fresh tomatillos.

Easy Green Chile Tomatillo Sauce

Olive oil

1 medium onion, diced

6 garlic cloves, peeled and crushed

2 (4 oz. each) cans of diced green chile

28 oz. can Las Palmas Green Enchilada Sauce (or similar -I like Las Palmas best)

16 oz. can La Costena Salsa Verde (or similar)

Preheat a large (12") saute pan with 3" to 4" high sides over medium heat and add 3 to 4 tablespoons of olive oil. (You can also use a stock pot). When oil is shimmering, add onion, green chile and garlic and saute until soft, 3 to 5 minutes. Do not brown.

While the onion, green chile and garlic is cooking, place the Green Enchilada Sauce in a blender. When the onion, green chile and garlic are soft, add them to the blender, using a spatula to clean the pan well. Puree until smooth.

Place the pan over medium-high heat and return to temp. Add 3 tablespoons of olive oil and heat to shimmering. Pour contents of blender into hot oil, being careful as it will splatter a bit. Stir in the Salsa Verde and bring to a simmer.

Allow to simmer, uncovered, until the sauce coats the back of a spoon easily.

Enjoy!

My notes: This salsa will keep in the fridge for at least 4 to 5 days. The recipe makes a lot, so cut in half if you don't have an immediate use for it. I imagine it would freeze well, but I've never done that. It doesn't hang around our house that long!

Michael

http://i159.photobucket.com/albums/t159/Storehouse78/salsa/laspalmas.jpg

http://i159.photobucket.com/albums/t159/Storehouse78/salsa/costena.jpg

http://i159.photobucket.com/albums/t159/Storehouse78/salsa/pace.jpg

 
Michael, have you ever bought the Las Palmas Green Enchilada Sauce in the glass jar?

It is an entirelly different product, and a very fine one. For some reason I cannot get it out here anymore. One store special ordered it for me and kept in on the shelf for a few months, but I guess folks don't like glass anymore.

 
Looks very good, Michael. I really should cook more Mexican food

When I do make it, I love it. I just don't think o9f it that often.

 
Funny, I think about Mexican Food 24/7

There's a brilliant eatery on every corner here. My will power isn't strong enough. We've fantasized about retiring in France, but we both agree we can't be without Mexican for too long.

 
I really appreciate what is available here on the W coast, in the way of SW & Mex ingredients.

And I too, wish I would do more. I just don't have the audience.

But France was such a drawing card. There is just no comparison. We were a moment away from buying in the S of F. Heaven. So on your part, I think more fantasizing is in order. Get to it.

 
Oh, for the delights of good Mexican food!!

Joe, you're so lucky! There's only one good Mexican restaurant here, and it's pretty far away, in Amsterdam. Hard to get real ingredients here too. Heavy sigh. It makes a Mexican food obsession pretty difficult to satisfy. Sometimes even the thought of Taco Bell or Del Taco sounds fabulously good to me. cheers, Bonnie
PS there's few things funnier to me than how any kind of foreign food in French grocery stores is relegated to a couple of high shelves in the farthest, darkest corner of the store. Same for wine that comes from anywhere outside of France. The French have their priorities straight...hee hee.

 
Yep, years ago Jacques brought a load of avocados with him from our tree to France

He attempted to make guacamole. There were no chiles and no cilantro. No limes--just lemon. And the kicker was there were no corn chips or tortillas anywhere. So he basically served avocado salad on toast. His friends were polite but not too impressed.

This was in Toulouse. I hear you can get tortilla chips in Paris now, but like you said they're way in the back of the store. The French really do prefer their own cuisine!

 
lost in translation

I feel for Jacques, wanting to bring a little of the home flavor to France. It's a difficult thing, even with the right ingredients, I think, and I'm assuming that he was making the food for French folks? I've made Mexican food here for Dutch (and British) friends more than a few times, and it just very rarely seems to work....folks aren't used to the flavors and combinations and the food just doesn't fit into such a completely difference context. Mexican food in cold wet Holland where folks are used to eating fried food, overcooked vegetables and packaged sauces? Where the culinary height is pea soup and raw herring topped with raw onions? Folks here very rarely seem to get my Mexican offerings (but I'm used to it now). cheers, Bonnie

 
I think it was Sandra who said the only Mexican food restaurant in London...

...was run by a man from India. All the dishes had curry in them!

Not exactly a pretty thought.

Michael

 
Mexican resto chefs here

It seems like most of the chefs cooking in Mexican restaurants (and I'm using the term loosely) here in Holland are Turkish. The one good place (in Amsterdam) is owned by two brothers from Mexico City (who if I remember correctly were friends of Mexican folks who had/have a Mexican place in London that Sandra knows well); one brother does the cooking and the other runs the front of the house. Cheers, Bonnie

 
I don't remember that...

Maybe in the early '90's when we arrived?! Sounds pretty gross!!

Mestizo, which I helped open back in '05 in London, is excellent, (of course, I taught the cook!) and a lot of others that followed are quite acceptable...

It really has changed from the early days

 
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