Though the winter has been mild compared to the last few years here is Texas this year, I am ready for some color outside. I am ready for the colorful flowers and the plants and trees restoring some green after the winter season. Green, the color of freshness and hope, life and growth, balance and harmony. The color of young and growing love. I am so ready to embrace all shades of green in the nature. While I wait few more weeks for the green to be restored in the nature, the wealth of natural green foods in the world loaded with healthy nutrients and antioxidants puts a happy smile on my face.
Sauces are so versatile. It’s amazing how a small amount of sauce can elevate a dish from boring to sexy. There are diverse kinds of green sauces out there that varies from the Italian kind to the German or French kind, from the Mexican kind to the Argentinean kind. There is also a huge variety of herbs such as parsley, capers, borage, sorrel, garden cress, dill, cilantro, lemon balm, spinach and so on that are used to make green sauces. The main ingredient of my version of the sauce is tomatillos. I also use a little vegetable or chicken broth to the sauce that gives the sauce a distinction from salsa verde.
My daughter is the inspiration behind this sauce as she kept asking for salsa with her eggs in the morning and I was out of regular tomatoes. There were some tomatillos in the refrigerator and some chicken stock so I started to combine few ingredients and the result was this tangy, spicy, zesty, flavorful, dark green sauce with an underlying taste of hearty roasted garlic and green chilies. It is also loaded with nutrients such as fiber, iron, manganese, magnesium, niacin, potassium, and vitamins B6 & C.
This versatile salsa verde is great as seasoning fish for baking, using as condiment to grilled meat or spooning over eggs (that’s how my daughter loves it). Use as a dipping sauce for vegetables, chips or bread. The sauce tastes great in pasta, Tacos, or soups also. I can go on and on, you see. The sauce is best to eat fresh but stays in the fridge for up to 2 weeks. Personally, I find the flavors mingle better on the second day but that may just be me.
When buying tomatillos, look for firm, ripe with a shiny deep green color that is deliciously tart. Tomatillos that are on the yellow side, overripe or wrinkled will contribute to bitterness in the sauce that you really want to avoid.
- 2 lb tomatillos
- 1 medium onion, sliced
- 1 cup cilantro, chopped
- 6-8 garlic cloves
- 2-3 Serrano peppers
- ¼ cup chicken or vegetable broth
- 1 tablespoon olive oil (optional)
- Salt to taste
- Remove papery husks from tomatillos, rinse and cut in halves.
- Place garlic cloves and tomatillos cut side down on a foil-lined baking sheet.
- Broil for about 5-7 minutes to lightly blacken the skin.
- Place broiled tomatillos and all other ingredients in a blender or food processor and pulse until everything is finely chopped and puree like.
The tomatillos can be pan roasted instead of broiling. For pan roasting, coat a skillet with a little oil. Place tomatillos in the pan and sear on one side, then flip over and brown on the other side on high heat.
উপকরন:
২ পাউণ্ড টমাটিলো
১ টি মাঝারি পেঁয়াজ, কাটা
১ কাপ ধনে পাতা, কাটা
৬-৮ টি রসুন কোয়া
২-৩ কাঁচা মরিচ
১/৪ কাপ স্টক
১ চা চামচ তেল (ঐচ্ছিক)
লবণ, স্বাদ অনুসারে
প্রণালী:
- টমাটিলো থেকে কাগজ তুল্য খোসা সরিয়ে অর্ধেক করে কাটুন।
- রসুন কোয়া এবং টমাটিলো একটি ফয়েল মোড়ানো পাত্রে ওভেনে ব্রয়েল করুন বা চুলায় একটু পুড়িয়ে নিন।
- পোড়া টমাটিলো এবং অন্যান্য উপকরন ফুড প্রসেসরর ভালোভাবে পেস্ট করুন।
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশন টা একটু দেখে নেবেন।
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Nazneen | Coffee and Crumpets says
My little guy is crazy about salsas and guacamole…anything that can take a chip! This looks like something he’d like on chips or eggs.
Kiran says
This looks like a perfect dip for my chip! Oh, saucey deliciousness!
Balvinder says
Isn’t it wonderful that we get cooking inspirations from small things of life? Your spin on regular tomato salsa is worth trying. Have a good day from a simple gluten free blogger.
Liz says
Mmmmm….your sauce sounds spectacular! I’d love a bowl of it with chips!
Heide M. says
Sounds interesting,