Salsa verde is a typical Mexican sauce made from green tomatoes. This is my second attempt.
|20 g||green chile (serrano, for example)||1|
|500 g||green tomatoes||1|
|200 g||green capsicum||2|
|100 g||sour cream||3|
|60 g (1)||egg||3|
|30 ml||chicken broth||3|
|10 g||coriander leaf||4|
The quantity of chile is on the low end of the scale. Other recipes go up to 50 g.
If making this in conjunction with enchiladas verdes, use the chicken broth from cooking the chicken.
Put the tomatoes and chile in enough boiling water to cover, bring back to the boil and boil for about two minutes. Leave to cool and peel off the skin of the tomatoes.
Meanwhile, put a long fork in the top of the capsicum and grill in a toaster oven, turning the fork to cook evenly. The skin will lift off from the flesh and go light brown. Leave to cool and peel off the skin.
Coarsely chop onion and garlic. Add capsicum, tomatoes, chili, egg, sour cream, broth and salt and blend to a smooth paste.
Add coriander and blend a little longer. The coriander shouldn't be chopped too finely.
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