Green Taco Sauce
This is the Green Taco Sauce they serve at your favorite Taqueria! Served warm in a bowl to scoop up with tortilla chips and even better if you drizzle it on your favorite tacos!
Servings: 8
Calories: 101kcal
Ingredients
- 12 ounces Mexican squash also called calabaza or calabacita, cut into large chunks (1 medium or 1 small)
- 5 tomatillos husks removed
- 1-4 Serrano peppers seeds and ribs removed
- 1 jalapeno pepper seeds and ribs removed
- 4 garlic cloves
- ½ medium white onion cut into wedges
- ⅓ cup avocado oil or vegetable oil
- ½ cup cilantro leaves + stems
- 1½ teaspoon chicken bouillon plus more to taste
- 1 tablespoon lime juice optional
Instructions
- BOIL: add mexican squash and the tomatillos to a medium sauce pan with water. Bring to a boil over medium high heat. Lower the heat so that it simmers, and cook until the tomatillos start to burst, about 7-9 minutes.
- FRY: while the veggies boil, add the oil to a medium skillet. Cook the garlic, onions, and peppers in oil until the veggies are slightly charred, about 5-7 minutes. Set aside for now.
- TRANSFER: the boiled veggies using a slotted spoon to a blender. Discard the liquid, it can make your salsa bitter. Carefully hold down the lid with a towel, and blend until smooth.
- BLEND: Transfer the fried ingredients with the oil and chicken bouillon to the blender. Blend until combined. Add the cilantro and continue to blend until it breaks down into specks. Taste and see if you need the lime juice; I don’t use it.
- ADJUST: Add the lime, if using, and pulse. You can also use a tablespoon of water if the sauce is too thick to squeeze out of a bottle, I typically don’t need it. Season with more bouillon if needed.
- STORE: Transfer to a bowl or a squeeze bottle and let cool completely before refrigerating. I like to serve this warm or room temperature but you can refrigerate and serve this too! Keep for up to 1 week in the refrigerator.
Nutrition
Calories: 101kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Fiber: 1g | Sugar: 2g
