About Me

My photo
Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Sunday, April 1, 2012

Green Enchilada Sauce and Pico de Gallo

We had a huge family dinner tonight to celebrate the blessing of our beautiful nieces Serenthia Skye and Zakiya Mae. My responsibility for the dinner was these two dishes. Classic Mexican, right? We love these additions to burritos, tacos, or with well seasoned meat. When we got home with the leftovers (because I made enough to feed several armies...) my cute hubby announced that he wanted to eat it with rice sometime this week. Yes, they were that good.

So enjoy! And get someone to help you cut things up... otherwise these are easy dishes to make!

From.... somewhere on the internet? The picture is mine. (*I multiplied this recipe by 4. Yes, 4.)

3 vine ripe tomatoes, chopped
1/2 white onion, diced
1/4 bunch cilantro, chopped
1 clove garlic, minced
1 tsp fresh lime juice
Salt & Pepper to taste

Mix all ingredients together and keep cold until ready to serve.

From Our Best Bites
(recipe and picture source: http://www.ourbestbites.com/2010/03/green-enchilada-sauce/)

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; I leave it out.)
In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.
Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. You can turn the heat to high and boil it uncovered until you reach the consistency you want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.
Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

No comments: