A tangy, green Mexican-inspired sauce that usually tops chicken enchiladas but works in so many ways. See post for ideas. Freezes beautifully for breakfasts, snacks and dinners. Note - the arrowroot starch makes a thicker sauce but it's optional.
Course salsa, Sauce
Keyword salsa, Sauce, tomatillo, verde
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 15yield 5-6 cups
1Anaheim chili pepper
1jalapeno chili pepper
1 1/2teaspoonsdried oregano
1tablespoonarrowroot starchoptional for thickening
Start with your prep work. Remove paper husks from the tomatillos, wash and chop them. Chop the onion. Split the chiles in half lengthwise, remove seeds and membrane, then chop. Add everything to a medium (4-5 quart) saucepan with the garlic, water, cumin, oregano, coriander, and salt. Bring to a boil then turn down to low. Cover and simmer with a lid on for approximately 20 minutes. Mix the arrowroot starch with 1- 2 tablespoons of water until smooth (called a slurry). Stir into the sauce in the last few minutes of simmering to thicken.
Carefully pour hot salsa into a blender. Fix the lid on tightly and pulse briefly for a few seconds to puree. Use as is or cool and refrigerate or portion and freeze. Salsa will last 5 days in the refrigerator or several months in the freezer.
Arrowroot starch is a grain-free substitution for cornstarch. Find it on the baking and spices aisle.