I serve this versatile sauce with everything from grilled fish to fried crab nuggets and even eggs, either scrambled or poached, on mornings when only a strong dose of chile can get me going. As with Camarones al ajillo, a little commercial soup base makes a big effect here. The powdered stock bases are much used in homes and restaurants.

Tampico Green Sauce (Salsa verde de tampico)

If this amount of chile makes you gulp, use only 2 or 4 for a less explosive sauce. Deseeding them will further temper the heat. In Coconut Shrimp (Camarones con coco) I resauté the sauce, but it is also excellent served fresh.

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Course Condiment, Salsa

Cuisine Mexican

Servings 6

Calories 94 kcal

Ingredients

  

1x2x3x

• 8 fresh jalapeño or serrano chiles stems and tops removed, halved crosswise; use fewer if desired
• 1 medium white onion peeled and quartered
• 5 cloves garlic
• ¼ cup vegetable or olive oil
• ½ cup fresh cilantro leaves not packed down
• 1 teaspoon Mexican oregano crushed between fingers
• 1 teaspoon chicken boullion granules

Instructions

 

• Place all ingredients in blender or food processor and pulse until coarsely chopped, then process to desired consistency. (It is nicest when slightly coarse.)

Notes

Yield: about 1½ cups.

Can be stored tightly covered in refrigerator for up to 2 weeks, though it will discolor.

Nutrition

Calories: 94kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 7gCholesterol: 1mgSodium: 82mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 171IUVitamin C: 6mgCalcium: 16mgIron: 1mg

Keyword jalapeño chiles, serrano chile

NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.