We serve it in Texas as a Salsa with Chips, on Enchiladas, Quesadillas, as a side to Tamales, Tortilla Pie and the list goes on and on and on. I still love my Original Salsa recipe that's on the Blog, but we often serve Green Sauce as an option.
See NOTE below for serving option that includes Roasted Pine Nuts, Goat Cheese and Cream Cheese to serve as an appetizer.
14 Fresh Tomatillos, husked and rinsed. Keep them whole.
1 C Roughly Chopped Onion
6 Garlic Cloves, roughly chopped
2/3 C chopped Fresh Cilantro
Juice of 1 Lime
8 Fresh Serrano Chiles finely diced.
Salt and Pepper to taste
In a Soup Pot on medium heat:
Enough Water to cover completely.
Bring to a boil and continue boiling for 5 minutes.
Remove from heat and set aside to cool completely.
Transfer to a Food Processor.
Pulse until Puréed but is still a bit chunky.
Stir in Lime Juice by hand.
Stir in Serrano Chiles by hand.
Season to taste with Salt and Pepper.
Keep refrigerated in a Jar.
Serve with your favorite Tex - Mex Entrée or Tortilla Chips.
Serve the following mixture of Cheese and Roasted Pine Nuts, topped with Green Sauce and Baked in a 9" Pie Tin.
Here's what you'll need:
Preheat the Oven to 350 degrees.
1 Sheet Pan lined with Parchment Paper.
1 - 9" Pie Tin
1/2 C Roughly Chopped Pine Nuts, Roasted on the Sheet Pan for 7-8 minutes. Watch them carefully to prevent burning.
In a medium mixing bowl:
4 oz. Goat Cheese, room temperature
4 oz. Cream Cheese, room temperature.
Whisk well to combine or mix with a Blending Fork.
Fold in Roasted Pine Nuts with a silicone spatula.
Spoon the mixture in the center of the Pie Pan.
Spoon Green Sauce over and around the Cheese Mixture.
Place it in the oven to Bake for 10 minutes.
Serve hot with Tortilla Chips.
Peace in the Kitchen.