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Verde Sauce

Verde Sauce

Serve this sauce with any mild whitefish in corn tortillas for a casual taco meal.

Coastal Living MAY 2004

  • Yield: Makes 3 cups


  • 2 tablespoons olive oil
  • 1 1/4 cups chopped onion
  • 6 fresh tomatillos, husks removed and chopped
  • 3 poblano chile peppers
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1/4 cup tequila (optional)
  • 1/2 cup loosely packed cilantro leaves
  • 1/4 cup roasted, salted pumpkin seeds
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Heat oil in a large saucepan over medium-high heat. Add onion and next 3 ingredients; cook, stirring often until tender. Stir in broth and, if desired, tequila. Bring to a boil; reduce heat, and simmer 10 minutes. Remove from heat, and cool 20 minutes.

Process tomatillo mixture in a blender until smooth, stopping to scrape down sides. Add remaining ingredients; process until blended.


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