How to Make Creamy Salsa Verde for Enchiladas

Salsa verde is a traditional and vibrant sauce used to enhance the flavor of Mexican dishes such as enchiladas. For a richer, creamier version of this classic sauce, follow this detailed recipe. Adding some extra richness can make your enchiladas even more delightful. Let's dive into the steps!

Ingredients

1 lb (450g) tomatillos, husked and rinsed 2-3 jalape?os or other green chilies, adjust for spice if needed 1/2 onion, chopped 2 cloves garlic, peeled 1/2 cup fresh cilantro, packed 1/2 cup sour cream or Greek yogurt Juice of 1 lime Salt to taste (Optional) 1 avocado for added creaminess

Instructions

Roast the Tomatillos and Jalape?os: Preheat your oven to 425°F (220°C). Place tomatillos and jalape?os on a baking sheet. Roast for about 15-20 minutes or until they are soft and slightly charred. Blend the Ingredients: In a blender or food processor, combine the roasted tomatillos, jalape?os, onion, garlic, cilantro, lime juice, and salt. If using avocado, add it now. Blend until the mixture is smooth. Add Creaminess: Add the sour cream or Greek yogurt to the blended mixture. Blend again until the sauce is fully combined and creamy. Adjust the amount of sour cream or yogurt based on your desired creaminess. Taste and Adjust: Taste the salsa verde and adjust the salt or lime juice as needed. Serve: Use the creamy salsa verde immediately as a sauce for enchiladas or store it in the refrigerator for up to a week.

Tips

For a milder salsa, remove the seeds from the jalape?os. You can also add a bit of cream cheese or a splash of heavy cream for even more richness, but be cautious as these may break down due to the acid in the tomatillos. This creamy salsa verde can be drizzled over enchiladas or used as a dipping sauce, adding a luxurious touch to any meal.

Common Mistakes to Avoid

One common challenge when making salsa verde is achieving the desired creaminess. The acid in tomatillos can break down dairy products, such as sour cream or yogurt. As a solution, some cooks might add a slurry of cornstarch or flour dissolved in water to thicken the sauce. While this can work, it may alter the texture of the salsa.

Another approach is to use a small amount of these ingredients, blend them well, then add the slurry to thicken the sauce incrementally, ensuring it doesn’t break down. If you're not successful with the dairy method, you can try using a cornstarch slurry, but start with a small amount to avoid an overly thick or gelatinous texture.

Conclusion

With these simple steps and tips, you can create a creamy and delicious salsa verde that elevates your enchiladas to a new level of flavor. Experiment with different levels of spiciness and creaminess to find your perfect balance. Enjoy your homemade enchiladas with a sauce that is both creamy and full of flavor!