Hi peeps! How are you this lovely Thursday? I know you’re doing good since it’s almost the weekend! I’m very excited as there are some great changes happening with Mr. Delish’s and our lives right now. This weekend will be full with some of those activities but I can’t say anything yet until we know 100% which direction we’ll be going (involves packing stuff in boxes ;)). I will let you know very soon what those changes are…… stand by my friends!
And since we’re speaking of changes, I wanted to make note of a new section on my blog called “Basic Recipes”. This section is located right on the top menu and will feature any recipe that is the base of many others. Like this Tomatillo Sauce for example that can be used to make enchiladas or chilaquiles. Or how about recipes for salsas, chimichurri, pie crust & ricotta cheese (soon to come), etc. I will be changing things up on the blog here and there, so look for those changes as well. My hope is to make it easier for you to find the recipes you’re looking for.
I’m also very excited to mention that I have the privilege to be part of the BlogHer network now. This a wonderful network for women bloggers and for women readers. To visit my page just click on the link on the right sidebar of this blog. If you’re a food blogger you know it can be difficult to be accepted! I’m not ashamed to say that I applied last year and was not approved. So I made some improvements to my blog and decided to try again this year. Boom! Got accepted! This goes to show you that hard work always pays off.
This recipe makes about 3 1/2 cups of Tomatillo Sauce. This sauce is perfect for enchiladas, chilaquiles, beef, etc. It also works great as a green tomatillo salsa. Just add a another jalapeño or a serrano pepper to make it spicy.
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 garlic cloves, peeled and roughly chopped
- 1 poblano chile, roughly chopped
- 1 jalapeño, chopped
- olive oil as needed
- 4 cups tomatillos, husked, rinsed and chopped
- 2 cups chicken stock
- 1/2 cup chopped cilantro
- Add olive oil to a saucepan and heat over medium high heat. Add the onion, garlic, poblano, and jalapeño. Cook until lightly browned.
- Add the tomatillos and chicken stock
- Simmer until soft. About 10 minutes
- Remove from heat and let it cool slightly.
- Add the tomatillo mix and cilantro in a blender and puree.
- [i]Tip: do not add all of the liquid from the tomatillo mix as it may make the sauce to runny. If you see it too dry then add more of the liquid as you puree it. It should have the consistency of cooked salsa. [/i]