Recipe of the Moment: Verde Sauce

So remember when I said I was going to make red and green enchilada sauces? I was so excited when I found a recipe, but I almost stopped the plan when I saw an ingredient for the green enchilada sauce. (Don't worry, the red enchilada sauce is easier.)

Tomatillos.

What are those things? Where can you get them? They sound more than just foreign and new, they sound intimidating. And I was right, they are semi-difficult to find. My big box grocery store, where I only go to pick up my cheese and yogurt didn't have them, but luckily the fruit and vegetable market across the street did. They should be next to the jalapeno peppers. And even better news: they're pretty cheap!

So with that out of the way, I pushed on, and let me tell you, it is so definitely worth it. This may look like a lot of ingredients, but it makes a lot of sauce, and it's delicious. And I, for one, was so pleased with myself for figuring out the sauce I could previously only get in restaurants.

Ingredients

1 large onion, minced

5-6 cloves of garlic, minced

2 green peppers, chopped

1-2 jalapenos, chopped

6 tomatillos, husked and quartered

1 bunch cilantro

1.5 tsp salt

1/4 tsp black pepper

1.5 tsp cumin

4 cups water

olive oil

Preparation

Heat olive oil in large saucepan over medium heat.

Saute onions and garlic until lightly browned, about 3-6 minutes.

While onions and garlic are sauteing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in a blender. Process until smooth.

Add tomatillo mixture to onions and garlic. Add water, salt, pepper, and cumin.

Bring to a boil, then cover and turn heat down. Simmer for 15-45 minutes. The longer you let it simmer, the more the flavors mix together.

Serve and enjoy!

Recipe of the Moment: Red Enchilada Sauce

I don't know about you, but when I want to make a Mexican dish, I'm always a little intimidated. I'm not talking strictly tacos because, actually, I hate making tacos. Something about the number of dishes you have to put out (and then clean up) always put me off. Heartier dishes I'm happy to make though. 

I normally grab a can or two of red enchilada sauce or green enchilada sauce, but then I decided to try it after looking over the recipe. Why not? You know, other than the general fear that you spend hours making a sauce and then suddenly it's all gone and you have nothing left to show for your labor?

Well, let me assure you, that is not the case with this! I made red sauce and green sauce (to be posted soon!) in under an hour (you could probably make it in half an hour if you're really dedicated) and there was plenty leftover. So much so that I was afraid it was going to go bad, though luckily it's incredibly versatile.

So really, you have no reason not to!

Ingredients

2 cloves of garlic

2 tsp minced onion (since I was making green sauce at the same time, I just threw 2 tsps from that onion in here)

1/2 tsp dried oregano

2 tsps cayenne pepper

1/2 tsp dried basil

1/2 tsp black pepper

1/2 tsp salt

1/4 tsp cumin

1 tsp dried parsley

1/4 cup bruschetta (if you have some handy)

3 tomatoes

1.5 cups water

olive oil

Preparation

Red sauce doesn't like being photographed. Just so you know.

Heat the olive oil in a large saucepan over medium heat.

Add the onion and garlic and saute for 1-2 minutes.

Add the rest of the ingredients EXCEPT the water. Stir and cook for 1-2 minutes.

Add water.

Bring to a boil, then cover and reduce heat. Simmer for 15-25 minutes. The longer you let it simmer, the more the flavors blend together.

Enjoy!