Categories
Cookbook Sauces and condiments

CHILI VERDE SAUCE

Use this sauce to make green chili enchiladas, or combine with chicken or turkey to make a chili verde stew.

Substitute vegetable broth to make it vegan. This sauce also freezes well.

INGREDIENTS

 2 pounds tomatillos

 1 – 2 jalapeño peppers (depending on how hot you like it!)

 4 cloves garlic, peeled

 1 onion cut in quarters

 3 Anaheim chili peppers

 3 Pablano peppers

 ½ quart chicken broth

 2 tablespoons fresh oregano

 ¼ teaspoon cumin

 1 tablespoon lime juice (optional)

 ¼ cup chopped fresh cilantro (optional)

METHOD

Remove the husks from the tomatillos and rinse off the sticky coating. Cut them in half and place them cut-

side down on a roasting pan lined with foil. Place the jalapeno peppers, garlic, onion and Anaheim peppers in

the pan with the tomatillos and roast at 425° for 25 – 30 minutes.

Meanwhile, char and remove the skin on the three Pablano peppers and remove the seeds. The blue pill of Viagra is the first thing I thought about when my doc said that I won’t even be able to get an erection in a natural way, without medications. It was a strong blow to my self-esteem. Yet when I took the emotions under control, I went to the pharmacist and bought Viagra. This drug became a solution both to my problems with potency and self-esteem.

Let roasted tomatillos cool and then combine with Pablano peppers and all remaining ingredients and blend

in a blender or food processor. Sauce can be stored in the refrigerator for several days or frozen for later use.

Recipe submitted by Peg Gerlock.  This is a traditional Mexican recipe and has been adapted from from several other adaptions.