5 SAUCES

GREEN SAUCE.
+ INGREDIENTS FOR THE RECIPE.
– 500 grams peeled and washed tomatillos.
– 1 medium onion, quartered.
– 2 cloves of garlic, peeled.
– 2 – 3 serrano or jalapeño peppers, adjust the seasoning to your own taste.
– 1 cup chopped fresh cilantro.
– Juice of 1 lime, lime.
– Salt to taste.
– optional avocado, for a creamy maria sauce.
+ PREPARATION METHODS.
– Place the tomatillos in a large saucepan and cover with water.
– Bring to a boil and cook until it changes color and softens, about 5 to 7 minutes.
– Drain and let cool slightly.
- Optionally grill the ingredients for a smoky flavor.
- If you prefer a smoky flavor, roast or grill the tomatillos, onion, garlic cloves and chiles in a hot skillet until lightly charred.
- Place the cooked or roasted tomatillos, onion, garlic, chiles, cilantro, limMACHA SAUCE.
+ INGREDIENTS FOR THE RECIPE.
h 1 cup olive oil or oil of choice.
– 1/2 cup dried chilies, this can be arbol chilies, pasilla chilies, guajillo chilies, etc.
– 4 cloves of garlic, peeled.
– 1/4 cup peanuts.
– 1/4 cup sesame seeds.
– 1/4 cup almonds.
– Salt to taste.
– 1 teaspoon apple cider vinegar.
+ PREPARATION METHODS.
– Remove the stem and seeds from the dried peppers.
– Peel the garlic cloves.
+ Cook the ingredients.
– Heat the oil in a large skillet over medium heat.
– Add the garlic cloves and fry until golden brown.
– Remove and set aside.
– Add the dried chiles to the hot oil and sauté briefly (about 30 seconds to 1 minute) until fragrant and lightly browned.
Remove and set aside.
- Add the peanuts and almonds (if using) to the same oil and fry until golden brown. – Remove and set aside.
- Add the sesame seeds to the pan and fry until golden brown, about 2 minutes.
- Remove and set aside.
- Add the chiles, garlic, peanuts, almonds (if using) and sesame seeds to a food processor or blender.