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.
