Ingredients
Scale
- 12 ounces mexican squash cut into large chunks
- 5 tomatillos husks removed
- 1–4 serrano peppers seeds and ribs removed
- 1 jalapeno pepper seeds and ribs removed
- 4 garlic cloves
- ½ medium white onion cut into wedges
- â…“ cup avocado oil or vegetable oil
- ½ cup cilantro leaves + stems
- 1½ teaspoon chicken bouillon plus more to taste
- 1 tablespoon lime juice optional
Instructions
- Add Mexican squash and tomatillos to a medium saucepan with water. Bring to a boil over medium-high heat, then lower the heat to simmer until the tomatillos start to burst, about 7-9 minutes.
- In a medium skillet, heat the oil and add garlic, onions, and peppers. Cook until slightly charred, about 5-7 minutes. Set aside.
- Using a slotted spoon, transfer the boiled veggies to a blender, discarding the liquid to prevent bitterness. Blend the veggies until smooth.
- Add the fried ingredients and chicken bouillon to the blender and blend until combined. Mix in the cilantro and blend until broken into specks. Adjust with lime juice if desired.
- If the sauce is too thick, add a tablespoon of water to adjust the consistency. Season with more bouillon if needed.
- Transfer the sauce to a bowl or squeeze bottle. Let cool completely before refrigerating. This sauce can be served warm or chilled.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store in the refrigerator for up to one week.
Serve it warm or at room temperature for the best flavor.
Taste and adjust seasoning before serving.
- Prep Time: 5 minutes
- Cook Time: No Data
- Category: Sauces
- Method: Blending and Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg