Salsa Verde (Mexican Green Sauce) Keto Approved!

The first thing I had to do when I arrived home to California was cook up some Mexican food! My “go-to” dish was Chili Rellenos with green sauce. You can find my Chili Rellenos recipe in on www.thehomesteadtraveler.com, but here is the recipe for the Salsa Verde!

I love the tangy bright flavor of this sauce that can be poured over Chili Rellenos or you can use it to cook up chef pork for Chili Verde. I also like to serve it cold as a salsa with tortilla chips, when I serve it up as a cold salsa I whirl it up with cilantro and squeeze some lime into it. In all of it’s forms it is delicious!

This version of Green Sauce is made using Tomatillos, Tomatillos are in the night shade family, related to tomatoes, they are light green in color and grow in their own cute paper lanterns. They are native to Central and South America and are the primary ingredient in Chili Vered (Green Sauce). I can’t find them in Italy so I have to make a green sauce of LOTS of roasted green chili’s and onions blended with chicken broth. But if you are in the America’s, do yourself a favor a whip up a batch of this sauce! You can also pour it hot over a burrito to make a “wet burrito” or use it on chicken enchiladas for a variation of the red enchiladas. Actually it’s good with almost all Mexican food: taquitos, tostadas, even on Tamales! The possibilities are endless!

Salsa Verde (Mexican Green Sauce)

3 pounds Tomatillos

4 cups of water

1 large green onion, chopped

2 cloves of garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 Pablano pepper roasted and peeled

1 jalopino pepper roasted and peeled

1 cube chicken bouillon

Remove paper skin and stem from the tomatillos and wash thoroughly. Place in a large pot with water, salt, pepper, garlic, onion, cumin and bouillon. Bring to a boil, reduce and simmer for 20 minutes. In the meantime, roast the chili’s and remove the skin. One the tomatillos have finished cooking allow to cool then pour into a blender and blend until smooth, add the roasted and peeled chili’s and blend until smooth. Return mixture to the pot and reduce if it appears to be too watery. It is ready to serve over the Chili Rellenos, enjoy!

Pablano Chili (*photo adapted from blue apron)*

For salsa, allow to cool completely then blend with half a cup of loose chopped cilantro and a squeeze of lime.

For Chili Verde cube pork and cook in oil until browned, add water, salt, pepper, garlic and simmer until the meat is tender (about 2 hours). Remove or reduce the broth until there is none left in the pan or very little. Add the Salsa Verde (without cilantro) and cook until heated through. Serve with corn tortillas, refried beans and rice. Enjoy!

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