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.
Ingredients
- 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.