Essential simmered tomatillo-serrano sauce (Salsa verde cocida) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 38) by Rick Bayless

  • cilantro
  • broth
  • tomatillos
  • serrano chiles
  • white onions
  • EYB Comments

    Can substitute jalapeño chiles for serrano chiles.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute jalapeño chiles for serrano chiles.

  • Rutabaga on November 27, 2014

    To get the most flavor possible, really let your tomatillos and peppers blister and soften, and give the onions and garlic enough time in the pan to darken and wilt. This sauce had a much richer, smokier flavor than the ones from the grocery store, and was much thicker (although you can vary the thickness by letting it reduce to your liking). While not indexed on Eat Your Books, there is a terrific recipe for Mexican scalloped potatoes in the "simple ideas from my American home" section that follows the tomatillo sauce recipe. Layering thinly sliced potatoes, cream, tomatillo sauce, and cheese make a decadent side dish. The tomatillo sauce can be quite spicy, depending on the strength of your peppers, but in the scalloped potato dish the spice is well balanced by the gentle creaminess of the other ingredients. Definitely one to make again, although in my case I think 40 minutes of baking time would have been better than 30.

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