Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Ana Frias of Muy Delish shares her recipe for spicy tomatillo sauce, perfect for drizzling on enchiladas, chilaquiles, or tacos.
This bright sauce is perfect for your upcoming Cinco de Mayo get together. Photo: Ana Frias
This recipe makes about 3 ½ cups of tomatillo sauce. It’s perfect for enchiladas, chilaquiles, beef, etc. It also works great a salsa for tortilla chips. Not spicy enough? Just add a another jalapeño pepper or a Serrano chile.
1 tablespoon olive oil, plus more as needed
½ cup onion, chopped
3 garlic cloves, peeled and roughly chopped
1 poblano chile, roughly chopped
1 jalapeño, chopped
Olive oil as needed
4 cups tomatillos, husked, rinsed, and chopped
2 cups chicken stock
½ cup chopped cilantro
Add olive oil to a saucepan and heat over medium high heat. Add the onion, garlic, poblano, and jalapeño. Cook until lightly browned.
Add the tomatillos and chicken stock. Simmer until the tomatillos are soft, about 10 minutes. Remove from heat and let cool slightly.
Drain the tomatillo mixture, reserving the liquid in a separate bowl.
Add the solids from the tomatillo mixture and cilantro to a blender and puree. Slowly add the liquid from the tomatillo mixture until the sauce reaches a desired consistency, discarding the remainder. Serve atop enchiladas, chilaquiles, tacos, or with tortilla chips as salsa.
Outside-the-box salsas for your next shindig:
What’s your go-to salsa? Tell us below!