A tangy, earthy green sauce to use alongside your favorite Latin inspired dishes.


YIELD
2 cups

TIME
Cook: 15 min


INGREDIENTS
  • 6 tomatillos
  • 1/2 onion, cut into quarters
  • 3 cloves garlic
  • 1 chicken bouillon cube*
  • 1/4 cup fresh cilantro leaves
  • 1 1/2 Tbsp. unsalted butter*
  • 3 Tbsp. Mole Verde
  • Zest and juice of 1 lime

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NOTES

*If you don’t have a bouillon cube on hand, cook the tomatillos, onion, and garlic in about 2 cups chicken stock/broth instead of water, and season the final sauce with salt to taste. For a more authentic flavor replace the butter with pork fat; bacon fat leftover from frying is great.



DIRECTIONS

Place tomatillos, onion, and garlic in a small pot and cover with about 2 cups of water; the tomatillos should float in the liquid. Place over high heat until the pot begins to simmer then reduce to low for 4 to 6 min. or until the tomatillo skins change color and fade to a lighter green. Strain the tomatillo mixture. Place the mixture in a blender with the bouillon cube and blend until smooth. Add cilantro and blend for 8 seconds. Melt butter in a medium pot over low heat. Once melted, stir in Mole Verde Spice and cook for 1 to 2 min. Slowly add the tomatillo mixture and lime zest and juice to the pot. Mix until consistent and serve. Store sealed in the refrigerator for up to a week.



SERVING SUGGESTIONS

Serve over pulled pork, roasted chicken, or grilled white fish. Great with tacos and nachos or as a dip for tortilla chips. Can be enjoyed warm or cold.

THANKS TO
Mark Nakayama, Savory Spice Test Kitchen Intern

NUTRITION
Dairy-Free
Gluten-Free
Sweetener-Free



ITEMS IN THIS RECIPE

21
3.8oz  
$5.30

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