Tomatillo Salsa or Salsa Verde and Green Enchilada Sauce

One of the best, and most intimidating, salsas has been the Tomatillo Salsa or Salsa Verde.  After watching enough cooking shows, I have created a very good and easy salsa recipe.  With a few more steps, it quickly becomes an enchilada sauce.  We begin with the ingredients. There are very few.  Tomatillos, Garlic, Onion, Serrano, Lime, Comino, Coriander, Cilantro, and Extra Virgin Olive Oil (also stock if making enchilada sauce).  Begin by roasting a dozen tomatillos with 5 garlic, an onion and one or two serranoes in the oven at 450 degrees until charred.  Allow to cool.  Place them in your food processor and pulse.  Add a palm full of Comino, Cilantro, crushed Coriander, the zest and juice of one lime and a couple of turns of EVOO.  There you have it! The Best, and quickest Salsa Verde! Now, to turn it into Enchilada Sauce:  In a heated saucepan, add enough Olive Oil to coat the bottom and pour in the amount of Salsa you wish to make into enchilada sauce. Add two cups of stock, chicken or vegetable, add more Comino, and crushed Coriander and a pinch of salt. Simmer until reduced by one-third.  This delicious sauce goes great on enchiladas or stands alone on vegetables and eggs. Enjoy!

Deena Spellman

A Texas State graduate with a B.S. in Botany and an Associate Degree in Horticulture, Deena Spellman recently celebrated her 21st anniversary as a professional in the field of gardening. She operates Bastrop Botanical Gardens which includes a Labyrinth registered in the United Kingdom Registry, a landscape company, Heirloom Tea Room, and a nursery. All are open by scheduled appointment where she especially enjoys sharing her extensive knowledge with small groups of like-minded gardeners.