Southern Verde Sauce

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

1. Preheat the oven to 400 degrees F.
2. 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.
3. Roast in the oven on the top rack for 40 to 45 minutes or until the tomatoes are softened and lightly browned.
4. Transfer the mixture into a blender. Add the remaining ingredients. Blend until smooth. Season with salt to taste.
5. Serve warm or cold.