How to Make Low Carb Chicken Salsa Verde Add roughly chopped tomatillos, fresh cilantro, green onions, and ground cumin to a blender or food processor. Blend until you get a salsa …
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Season generously with salt and pepper. Sear the meat on all sides until nicely browned. Add the prepared chile verde and mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon so you get all the brown …
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Place the tomatillos, cilantro, and onion in a blender or processor. Blend until coarsely pureed. Put in a bowl, and add 1/4 cup water or until it has reached a sauce-like consistency. Add salt, and let stand 30 minutes before using. "From Rick Bayless, 'Authentic Mexican.' There's nothing like a good, fresh tomatillo sauce!
Homemade Roasted Tomatillo Salsa Verde is an easy to make, paleo, low carb, very flavorful salsa or sauce recipe. Homemade Roasted Tomatillo Salsa Verde is easy to make but is a very flavorful salsa or sauce recipe.
This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!
Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain. Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth. Transfer puree to a large pot.