salsa verde... well I got some tomatillos as the market

[nadinbrzezinski]

and serranos. So instead of Herdez I actually made it. It is damn easy, just actually more expensive. But it is damn tasty.

[Denninmi]

1. Yummy.

I try to put some up every year. Tomatillos are actually ridiculously easy to grow. I use it quite a bit as an enchilada sauce -- just open the jar, pour it over them, top with some cheese, and bake.

[grasswire]

2. sauce verde

My local newspaper published the recipe below about 18 months ago. I've made the sauce for the freezer two years now, and it's damn good. I used a mixture of green tomatoes and tomatillos.

Squash, Bean and Cheese Enchiladas With Green Tomato/Tomatillo Sauce
Published October 13, 2009
Makes 4 to 5 servings

Ingredients
Sauce
1 tablespoon vegetable oil
1/2 medium onion, chopped
2 cloves garlic, chopped
1 7-ounce can whole green chiles, drained and chopped
1 pound green tomatoes or tomatillos, chopped (about 2 1/2 cups)
1 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/2 teaspoon kosher salt
1 cup vegetable broth or 1 vegetarian bouillon cube dissolved in 1 cup hot water
1/2 cup water
1/2 cup fresh cilantro leaves

Filling
1 tablespoon vegetable oil
1/2 onion, chopped
1 clove garlic, chopped
2 cups peeled and diced butternut squash (1/2-inch pieces)
1/2 cup water
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 diced chipotle chile in adobo (1 tablespoon)
1 14-ounce can pinto beans, rinsed and drained
10 corn tortillas
1 cup shredded Monterey jack cheese (divided)
Instructions
Preheat the oven to 350 degrees.

To make sauce: Heat the oil in a large skillet set over medium-high heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Stir in the green chiles, green tomatoes, cumin, oregano, salt, broth and water. Bring to a simmer and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 minutes. Pour the mixture into a blender or food processor, add the cilantro and purée until smooth. Set aside.

To make filling: Rinse and dry the skillet and return to medium-high heat. Add the oil. When hot, add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Add squash and sauté for about 3 minutes or until it is starting to brown around the edges. Add the water, cumin and salt. Cover and cook until squash is tender but not mushy, about 10 minutes. Add the chipotle in adobo, pinto beans and 1/2 cup of the green tomato enchilada sauce. Simmer for a few minutes until beans are heated through.

While the filling simmers, wrap the tortillas in foil and place in the oven until warm and pliable, about 5 minutes. Ladle 3/4 cup of sauce in the bottom of a 9-by-13-inch pan. Spoon 1/4 cup filling onto each tortilla, then top with 1 tablespoon cheese. Roll up the tortillas and place folded side down in the pan. Cover enchiladas with the remaining sauce and sprinkle with the remaining cheese. Bake until hot in the center and cheese is melted, about 30 minutes.

PER SERVING (1 of 5 servings): calories: 350 (38% from fat); protein: 13.8 grams; total fat: 14.9 grams; saturated fat: 5.1 grams; cholesterol: 20 mg; sodium: 1,116 mg; carbohydrate: 44.7 grams; dietary fiber: 9.2 grams

[japple]

3. I am drooling all over my keyboard. Thanks for this recipe.

Saving...

[MrsBrady]

4. i grew tomatillos this year simply because we eat so much of it

my husband is a picky eater and won't eat most veggies - however he will eat salsa and tomato sauces (yes, I know the tomatillo is not actually a tomato, even if they are in the same family). I grew up in the Dallas area, and I never get tired of eating mexican or tex-mex (yes there is a difference).

My salsa recipe is very easy. I personally prefer it a little more chunky to completely blended. I make it in the blender so my hubby will eat it.
You can use a food processor if you want a more chunky consistency.

Tomatillos (half a blender full, cut in half)
green onion (2 or 3)
cilantro (I like to use quite a bit, but use to your taste)
peppers of your choice, depending on the heat you want
- a couple of jalapenos for us is medium
- sometime i'll use 1/2 a habenero if i'm trying to be very hot
one clove of garlic
I put in one twist of ground black pepper
salt to taste

eat and enjoy.

the fun thing about salsa is that you can taste it as you go and see what ratio of flavors you like

my home grown tomatillos were so juicy. You might need a few more tomatillos if you buy them at the store. Also a bit sweeter than what is in the store. It might be a different variety, but I don't know.

I also noticed I can throw a tomatillo into other dishes and it gives it a real nice "sour" kick that's not over powering. such as in sauces, or in the crock pot when making beans, meats, casseroles. I've had fun playing with the flavor.

I'm looking forward to getting a better crop this year. My first was pretty good, but I was new to gardening on my own this year.

[Paladin]

5. Google "Ninfa's Green Sauce" And Take A Look.

Ninfa's Mexican restaurants in Houston have a fabulous green salsa; the recipe (with a variation here or there) is readily availalble, easy to make. Check it out and see what you think.....