Mexican Green Sauce

Call it what you want, whether it be salsa verde, Mexican green Sauce, tomatillo sauce, or pure bliss, but this sauce seriously will lift up your food to the next level. I drizzled this sauce on the recent chipotle and orange pork tacos and it was amazing. On my spare time, I play around with mixing simple ingredients that hopefully create a truly wonderful outcome, and this is one of them. Consider it a condiment, or a salsa, or something you just want to drizzle over a salad, taco, or heck even spread it on some bread, this tangy, yet ever so slightly spicy sauce is really wonderful.

Mexican Green Sauce Recipe

I made this sauce early one Sunday morning as my chipotle and orange marinated pork tacos were near completion. It only takes a few ingredients and a blender, yields over a cup of sauce, and is, and could be something that I continue to make on a weekly basis.

Ingredients include:

  • 5 tomatillos, husks removed, washed, and quartered
  • 4 cloves of garlic, rough chop
  • small handful of cilantro
  • 1/2 cup of water
  • 3 Serrano chili peppers, rough chop (more if you really like it spicy, less if not, but at least 1)
  • generous pinch of salt
  • 1/2 of an avocado
  • blender

Look at those ingredients. They scream fresh. You can almost smell and taste how delicious it is going to be. Toss everything in the blender, and blend it until you have a smooth sauce, no chunks allowed in this one. Pour into your small serving bowl and let your imagination run wild. Just the right amount of tangy spice makes this sauce really stand out. Let me know what you put it on!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Mexican Green Sauce”

  1. I found your site while looking for a way to use some leftover roast pork loin, preferably in the form of a chipotle taco. So, as my pork slow cooks with your chipotle and orange sauce recipe, I’ve been perusing your other Mexican dishes, and in fact commented on another salsa recipe that fresh tomatilla salsa was my favorite to make from scratch…and voila! This is the same recipe! Cheers!

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