We all have to agree that homemade anything is best, right? Well I suspect that these strange looking green globes covered in their own paper wrapping are off-putting for a lot of folks. What do you do with them? I am here to help you out, so take my hand and leap into the unbelievably delicious world of fresh chile verde.
Seriously, making a simple verde sauce is easy-peasy. I started with around 1.5 lbs of tomatillos. Remove their papers, wash them well in cold water, and cut in halves. Drop those babies into a small stockpot. Add garlic to taste (that's 6 cloves for us), 1/2 a large onion, sliced, and two de-veined and seeded serrano chilis.
Cover with water and bring to a regular boil, continue that for eight minutes. Drain and let your blender do the work after dropping the lot in, and adding a bit of salt and pepper to taste. In your stockpot, splash in a few tablespoons of olive oil, and return your nice blend to it, cooking for five minutes. I chopped up about 1/2 cup of cilantro and squeezed in 1/2 a lime.
You can use this over enchiladas, in burritos, or it makes a delicious verde sauce for cubed pork. I froze mine and will whip it out for a winter weekend of ready made zing.
|The finished product - it would make my mother-in-law proud!|
I also had a stunning bevy of serrano chilis, courtesy of a dear friend who grew them for their beauty - but their family doesn't eat them. Good for me and mine! I split, seeded, and de-veined them, then threw them in the freezer. For those of you who are a bit leery of such a process, let me assure you it is really quite simple. First of all and very important, you must be sure to wear latex gloves! Then you may proceed with confidence; slice off the stem end and cut a slit down the center. I used to use my knife to trim the membranes from inside and remove all the seeds. Now, I just run my finger inside and scrape out the inner ribs, run some water over them to rinse out all the stuff I don't want. This makes short shift of a rather peppery job. Another piece of advice - don't open your mouth to talk, and keep a glass of water nearby. The fumes and vapors of chiles are powerfully potent! Now I easily have a winter's supply to throw in my cooking pot to enrich black-eyed peas, chilis, salsas, etc.
|Aren't they just GORGEOUS?|
Shared with Domestically Divine, Works For Me Wednesdays, and Simple Lives Thursday