Best 3 Mexican Green Sauce Recipes

In the realm of Mexican cuisine, salsas reign supreme, adding vibrant flavors and a delightful kick to every dish. Among these salsas, Mexican Green Sauce, also known as Salsa Verde, stands out as a versatile condiment that complements a wide variety of Mexican dishes. This zesty sauce is crafted from fresh tomatillos, which lend a slightly tangy and subtly sweet flavor, complemented by the spicy heat of serrano peppers, the earthy notes of cilantro, and the aromatic touch of onions and garlic. Mexican Green Sauce finds its way into various recipes, enhancing tacos, enchiladas, burritos, tamales, and even soups and stews with its vibrant green hue and irresistible taste. The article presents a collection of delectable recipes that showcase the versatility of Mexican Green Sauce, offering a culinary journey through the flavors of Mexico. From the classic Salsa Verde recipe, a staple in every Mexican kitchen, to the Avocado Green Sauce, which adds a creamy richness, and the Roasted Tomatillo Green Sauce, boasting a smoky depth of flavor, these recipes cater to diverse tastes and preferences. With step-by-step instructions and a treasure trove of tips and tricks, this article is an indispensable guide for anyone seeking to master the art of Mexican Green Sauce and elevate their culinary creations to new heights.

Here are our top 3 tried and tested recipes!

VEGAN MEXICAN QUINOA BOWL WITH GREEN CHILE CILANTRO SAUCE

Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce image

Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeño kick. An easy meal!

Provided by Mackenzie Schieck

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup unsalted raw cashews
1 (4 ounce) can chopped green chile peppers
¼ cup hemp milk
½ jalapeno pepper with seeds, or more to taste
½ teaspoon salt
1 ¼ cups chopped fresh cilantro
3 cups water
1 ½ cups quinoa
2 romaine hearts, chopped
2 (15 ounce) cans black beans, rinsed and drained
3 cups chopped red bell pepper
½ cup chopped red onion
2 avocados, chopped

Steps:

Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.

Nutrition Facts : Calories 855.3 calories, Carbohydrate 110.2 g, Fat 35.2 g, Fiber 32.6 g, Protein 33.4 g, SaturatedFat 5.5 g, Sodium 1482.8 mg, Sugar 10.3 g

MEXICAN POLLO VERDE ALMENDRADO CHICKEN IN GREEN ALMOND SAUCE

Mexican Pollo Verde Almendrado Chicken in Green Almond Sauce image

Mexican green chicken dishes are delicious; this one is enchanting, not only for its very subtle flavor but because the green sauce is downright pretty to look at.

Provided by Olha7397

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 lbs chicken, cut into serving pieces
2 cups chicken stock
1 medium onion, chopped
1 garlic clove, chopped
1 cup parsley sprig, coarsely chopped
1 cup coriander sprig, coarsely chopped (cilantro)
1 romaine lettuce hearts, coarsely chopped
2 canned jalapenos or 3 canned serrano chilies, seeded and chopped
4 ounces ground almonds, about 3/4 cup
3 tablespoons vegetable oil or 3 tablespoons lard
salt

Steps:

Put the chicken pieces into a heavy casserole with the stock, bring to a boil, reduce the heat, and simmer gently, covered, for 45 minutes, or until tender. Lift the chicken out onto a platter and set aside. Pour the stock into a jug. Rinse out and dry the casserole.
In a blender or food processor combine the onion, garlic, parsley, coriander, lettuce, hot peppers, and almonds, and reduce to a coarse puree. Do not over blend as the finished sauce should have some texture, not be entirely smooth. Heat the oil or lard in a large, heavy skillet and pour in the puree, which will be almost paste like because of the almonds. Cook the mixture, stirring constantly with a wooden spoon, for 3 to 4 minutes over moderate heat. Transfer it to a casserole. Stir in 2 cups of the stock, season to taste with salt. Add the chicken pieces, cover, and simmer just long enough to heat the chicken through. Serves 6.
Arroz Blanco (White Rice) is good with this. For a completely Mexican meal, serve the chicken with the rice and with tortillas. Frijoles (Beans), and guacamole (Avocado Sauce).
The Book Of Latin American Cooking.

Nutrition Facts : Calories 578.6, Fat 42.1, SaturatedFat 8.9, Cholesterol 123.2, Sodium 243.7, Carbohydrate 13.5, Fiber 5.2, Sugar 4.7, Protein 38

MEXICAN SQUOODLES WITH CREAMY FIRE-ROASTED GREEN CHILE SAUCE

Mexican Squoodles with Creamy Fire-Roasted Green Chile Sauce image

Mexican squash is spiralized into noodles, also known as squoodles, for this dish with a creamy green chile sauce and Mexicorn®.

Provided by bd.weld

Categories World Cuisine Recipes Latin American Mexican

Time 27m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
½ onion, cut into noodle shapes
3 cloves garlic, crushed
4 Mexican squash, cut into noodle shapes
1 (11 ounce) can Mexican-style corn (such as Green Giant® Mexicorn®), drained
4 ounces Neufchatel cheese, softened
1 (4 ounce) can fire-roasted diced green chile peppers
¼ cup milk

Steps:

Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.
Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 25.4 g, Cholesterol 22.8 mg, Fat 10.7 g, Fiber 4.8 g, Protein 8.2 g, SaturatedFat 4.9 g, Sodium 877.2 mg, Sugar 10.7 g

Tips:

Tomatillos: Choose firm, green tomatillos with no blemishes. Remove the husks before using.
Chiles: Use a variety of chiles to create a flavorful sauce. Common choices include serrano, jalapeño, and poblano peppers. Remove the seeds and ribs if you prefer a milder sauce.
Cilantro: Use fresh cilantro for the best flavor. Chop the cilantro finely before adding it to the sauce.
Onion: Use white or yellow onion for a milder flavor, or red onion for a more pungent flavor.
Garlic: Use fresh garlic cloves for the best flavor. Mince the garlic finely before adding it to the sauce.
Salt: Add salt to taste. Start with a small amount and add more as needed.
Acid: Add a bit of acid, such as lime juice or vinegar, to balance out the flavors of the sauce.

Conclusion:

Mexican green sauce is a versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Experiment with different ingredients and proportions to create a sauce that you love. Enjoy the deliciousness of Mexican green sauce!