• 28 Ratings

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

28 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 3