Talk about a versatility…this sauce is the epitome of it. You can put this on top of tacos, eggs, salads as your dressing, dip, you name it.
What you see above is the Verde Sauce on top of a salad I threw together with the various things I had in my refrigerator. I also had left over shredded pork from pork tacos the night before (which also had verde on it 😉) that you see on top.
The pork tacos were quasi tacos because I’m really trying to cut carbs and sugar from my diet. I used Boston Bib lettuce for the wrap but a mini romaine lettuce would also be perfect. The recipe for the pork is here. I topped everything with tomatoes, avocado, red onion, fresh cilantro, carrots, and a little extra salt and pepper to the pork.
As for the Verde Sauce itself…
What you’ll need (and remember I make in bulk to freeze some for future so feel free to cut it in half):
4 cloves of garlic
Juice of one lime
fresh cilantro to taste
S & P
What to do:
Boil a pot of water that will hold tomatillos and jalapeños.
Remove the husks off the tomatillos and run them under water until clean. Also, clean the jalapeños.
Boil the tomatillos and jalapeños for 10 minutes and strain.
Place them in a food processor with the remaining ingredients.