To watch my video on how to make this, click here:
A few years ago I learned how to make this sauce that goes really well on chicken enchiladas. I thought it couldn’t get better until it I began taking the extra step to roast the vegetables first. Finishing it off in the instant pot gives it a depth previously unthinkable!
Side note: Although it’s pictured, I did not use the zucchini in the salsa. It was just roasting with its friends.
2 lbs. tomatillos, washed and peeled
1 white onion
1 tsp salt
1/2 tsp black pepper
Peppers to taste (I used serrano and Anaheim for this batch, but I really just use whatever I have on hand or what’s freshest).
One container low sodium chicken broth
Heat the grill to a screaming hot heat. Add the peppers and onion and blacken.
After the vegetables are soft, transfer to a bowl. Add the chicken broth to the sauce. Using an immersion blender (or regular blender-it doesn’t matter), blend the vegetables until smooth. Add the salt and pepper to taste.
Strain the sauce to remove the seeds. Or, you could take the time to seed the peppers beforehand, but I like the heat.
Pour the sauce into the Instant Pot. Cook for 90 minutes.
Pour over your favorite chicken enchiladas or eat with salted tortilla chips.
This sauce can be canned as well to give you the taste of summer all year round.
If you need a good chicken enchilada recipe to use this sauce on, try this :https://tinabausinger.com/2015/06/01/slap-your-mama-green-chili-chicken-enchiladas/