Spicy Verde Sauce Recipe
Our spicy verde sauce recipe is a unique take on a traditional Mexican salsa verde, or green sauce, using flavorful and fresh ingredients.
Equipment
- Saucepan
Ingredients
- 2½ cups reserved carnitas juices*
- 2 jalapenos halved and cored
- 4 tomatillos husked and halved
- ½ small yellow onion peeled and halved
- ¼ bunch fresh cilantro chopped
- 1 tbsp vegetable oil
- ½ tsp minced garlic
- Sea salt to taste
Instructions
- Begin by reducing the reserved carnitas juices. Simmer in a medium saucepan for about 20 minutes, or until reduced by half. Transfer juices to a separate bowl and set aside.
- In the same saucepan (now empty), add jalapenos, tomatillos, and onion. Add just enough water to cover the vegetables and boil for about 10 minutes, until vegetables are softened.
- Strain the cooked vegetables and add them to a blender. Add cilantro and 1 cup of the reduced carnitas juices, then blend until smooth.
- Next, heat vegetable oil in a medium saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Then, add the sauce from the blender and simmer for 10 minutes, until slightly thickened. Season with salt, to taste.
- Serve immediately over burritos, enchiladas, or tacos, or store in the fridge for up to 5 days.
Notes
Reserved carnitas juices: Use the leftover juices from our slow cooker carnitas as the base for this sauce. Simply strain the juices into a container after cooking the pork, then refrigerate for at least 12 hours before using. Once you're ready to use, scrape the excess fat off the top and discard it before simmering the juices.
Serving suggestions: Use this salsa verde on our carnitas burritos, or on top of enchiladas, burrito bowls, and tacos. It's also great for dipping with tortilla chips!
Nutrition
Calories: 101kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 438mg | Potassium: 272mg | Fiber: 2g | Sugar: 5g | Vitamin A: 299IU | Vitamin C: 26mg | Calcium: 17mg | Iron: 1mg