Green sauce

Though the winter has been mild compared to the last few years here is Texas this year, I am ready for some color outside.  I am ready for the colorful flowers and the plants and trees restoring some green after the winter season.  Green, the color of freshness and hope, life and growth, balance and harmony.  The color of young and growing love.  I am so ready to embrace all shades of green in the nature. While I wait few more weeks for the green to be restored in the nature, the wealth of natural green foods in the world loaded with healthy nutrients and antioxidants puts a happy smile on my face.

Tomatillo sauce

Sauces are so versatile.  It’s amazing how a small amount of sauce can elevate a dish from boring to sexy.  There are diverse kinds of green sauces out there that varies from the Italian kind to the German or French kind, from the Mexican kind to the Argentinean kind.  There is also a huge variety of herbs such as parsley, capers, borage, sorrel, garden cress, dill, cilantro, lemon balm, spinach and so on that are used to make green sauces.  The main ingredient of my version of the sauce is tomatillos.  I also use a little vegetable or chicken broth to the sauce that gives the sauce a distinction from salsa verde.

 

My daughter is the inspiration behind this sauce as she kept asking for salsa with her eggs in the morning and I was out of regular tomatoes.  There were some tomatillos in the refrigerator and some chicken stock so I started to combine few ingredients and the result was this tangy, spicy, zesty, flavorful, dark green sauce with an underlying taste of hearty roasted garlic and green chilies.  It is also loaded with nutrients such as fiber, iron, manganese, magnesium, niacin, potassium, and vitamins B6 & C.

Tomatillo salsa

 

This versatile green sauce is great as seasoning fish for baking, using as condiment to grilled meat or spooning over eggs (that’s how my daughter loves it).  Use as a dipping sauce for vegetables, chips or bread.  The sauce tastes great in pasta, Tacos, or soups also. I can go on and on, you see.  The sauce is best to eat fresh but stays in the fridge for up to 2 weeks.  Personally, I find the flavors mingle better on the second day but that may just be me.

Green sauce

When buying tomatillos, look for firm, ripe with a shiny deep green color that is deliciously tart.  Tomatillos that are on the yellow side, overripe or wrinkled will contribute to bitterness in the sauce that you really want to avoid.

 

 

 

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8 thoughts on “Green Sauce

  1. Isn’t it wonderful that we get cooking inspirations from small things of life? Your spin on regular tomato salsa is worth trying. Have a good day from a simple gluten free blogger.

    Reply
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