Green Sauce

Use this green sauce recipe with Chicken Enchiladas Salsa Verde. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Source: Mad Hungry, September Fall 2010


  • 1/2 white onion, peeled and coarsely chopped
  • 2 garlic cloves, unpeeled
  • 2 serrano or jalapeno chiles, stems removed
  • 14 whole tomatillos, peeled and simmered in water for 5 minutes
  • 1/4 cup unsalted roasted peanuts
  • 2 teaspoons coarse salt
  • 1/2 cup chicken broth


  1. Preheat the broiler. Place the onion, garlic, and chiles on a baking sheet. Broil for 4 minutes, or until charred and blistered. Discard the garlic skin. Place the onion, garlic, and chiles in a blender jar with the tomatillos, peanuts, salt, and broth. Blend until smooth.


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