GREEN SAUCE RECIPE RECIPES

GREEN ENCHILADA SAUCE RECIPE - FOOD.COM

Green Enchilada Sauce Recipe - Food.com image

Great mild sauce. Primarily used on enchiladas but may be used in any Mexican Dish calling for a green sauce. It goes especially well with pulled pork.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 cups

Number Of Ingredients 9

Ingredients

1 lb tomatillo, washed & cut in halves
2 medium white onions, coarsely chopped
1/4 cup olive oil
4 -6 garlic cloves, smashed
1 1/2 teaspoons cumin
1 tablespoon chili powder
2 cups anaheim chilies, roasted, peeled, seeded and chopped or 4 ounces diced green chilies
3 cups low sodium chicken broth
salt and pepper, to taste

Steps:

In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
Cool until room temperature.
Using a blender of food processer, blend until smooth.

Nutrition Facts : Calories 166.3, FatContent 10.9, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 65, CarbohydrateContent 15.6, FiberContent 3.4, SugarContent 7.4, ProteinContent 4.9

GREEN SAUCE | JAMIE OLIVER RECIPES

Green sauce | Jamie Oliver recipes image

Yield 12

Number Of Ingredients 10

Ingredients

1 heaped tablespoon shelled unsalted pistachios
1 heaped tablespoon mixed-colour olives stone in
1 heaped tablespoon baby capers in brine
1 heaped tablespoon baby cornichons
4 anchovy fillets in oil from sustainable sources
2 teaspoons English mustard
1 bunch of mint (30g)
1 bunch of parsley (30g)
red wine vinegar
extra virgin olive oil

Steps:

This works great as a stand-alone recipe, but also as a component in Jamie’s Summery Feast from Together – see the full collection of menus here. ON THE DAY On a large board, use a large sharp knife to finely chop the pistachios, then squash, destone and add the olives, as well as the capers and cornichons. Add the anchovies and English mustard, then pick over the leaves from the mint and parsley. Chop everything until fine, mixing as you go. Scrape into a serving bowl, add 2 tablespoons of red wine vinegar, 4 tablespoons of extra virgin olive oil and just enough boiling kettle water to loosen, mix well, then season to perfection with black pepper.

Nutrition Facts : Calories 64 calories, FatContent 6.5 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 0.8 g protein, CarbohydrateContent 0.5 g carbohydrate, SugarContent 0.3 g sugar, SodiumContent 0.3 g salt, FiberContent 0.2 g fibre

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