I love a good verde sauce at Mexican restaurants. It is my go-to sauce topped on enchiladas and tacos. It is really yummy with carnitas. My version uses green tomatoes for a Southern flair. This sauce is simple to make and requires a few ingredients. I love the savory, sour, and sweet combination. If you would like to add a little heat, add some jalapeno slices in the baking dish with the tomatoes before roasting.
Ingredients
- 1/4 cup unsalted chicken stock
- 1/2 yellow onion, sliced
- 3 garlic cloves, sliced
- 3 medium green tomatoes, sliced
- 1/4 teaspoon plus more fine sea salt
- 1/4 teaspoon ground cumin
- 1 tablespoon fresh cilantro
- 1 tablespoon honey
- splash fresh lime juice
Method
- Preheat the oven to 400 degrees F.
- Pour the chicken stock in a 13×9-inch baking dish. Then layer the onion, garlic, and green tomatoes. Season with 1/4 teaspoon salt.
- Roast in the oven on the top rack for 40 to 45 minutes or until the tomatoes are softened and lightly browned.
- Transfer the mixture into a blender. Add the remaining ingredients. Blend until smooth. Season with salt to taste.
- Serve warm or cold.
2 Comments
debbie mcgruder
May 7, 2014 at 10:37 amI love spicy food.
Max
September 12, 2015 at 11:11 pmsounds good ima make it really spicy! heheheh