Ingredients:
Table of Contents
Tomatillos: 1 pound
Garlic: 4 cloves
Jalapeno peppers: 2 piece
Poblano peppers: 2 piece
Serrano peppers: 2 piece
Chopped cilantro: 2 tablespoons
Cumin: ½ tablespoon
Spicy chili powder: 1 tablespoon
Salt and pepper: to taste
Chicken broth: 2 cups
Lime: 1 piece
Preparation:
Preheat the oven to 350°F. Remove the tomatillos’ skins and rinse them. Slice them in half and place them skin-side up on a baking sheet lightly oiled.
Place all peppers on a baking sheet and cut them in half lengthwise. You may need a couple of sheets. Before placing the poblanos, remove their innards.
Garlic should be placed on a baking sheet and baked for 20-30 minutes, or until the pepper skins are nicely charred. Broil them if you like, but be careful not to place them too close to the heat source. Remove from heat and let everything cool for a few minutes.
Remove the skins from the peppers, if desired, and add tomatillos to a food processor. After you remove the garlic skins, put it in the food processor.
Then mix in the cilantro, cumin, chili powder, and salt and pepper.
This process combines.
Then add lime juice and chicken broth.
Pour the green enchilada sauce by Googlushee into a pot or a pan and cook for 5-10 minutes until the flavors are fully developed.
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 50 – 60 minutes
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