I used to be addicted to Taco Bell. I couldn't even fathom how many times a week/month I could make a run to the border. One of the things I really liked was their hot green sauce. Not every location had it, but the ones that did... DAYUM! Since I gave up fast food at the start of 2020 (yes, you can eat vegan at Taco Bell), I have been craving that green sauce from time to time. Finally, I decided to try to make my own... and I think I nailed it!
Green Sauce
Yield: 4 Cups +
What you will need:
12 fresh jalapenos (make sure they are pretty good sized).
16 medium tomatillos
1 Large onion, chopped
1/2 Tsp low Sodium Pink Himalayan Salt
3 Tbsp granulated garlic
1/2 Tbsp Cumin
1 1/4 Cup white distilled vinegar
How to Make The Green Sauce:
You will want to roast the tomatillos and jalapenos. The way I do it is to cut them in 1/2 and place them cut size down on a cookie sheet lined with a silpat mat. I usually remove the seeds for 1/2 of the jalapenos before roasting them. To roast them I put them in a 350*F oven for 1 hour.
Once the peppers and tomatillos are roasted, take everything from the cookie sheet, juices and all, and put it into a food processor. Pulse until well pureed.
Add the chopped onion and pulse until you no longer see any bigger onion pieces.
Add the rest of the ingredients and pulse until well combined.
This should be enough to fill 2 pint sized Mason/Ball jars and still have about 1/2 cup left over (this will vary some, depending on the size of your tomatillos).
Tip: While this Green Sauce is awesome just as it is, I prefer to heat it up before serving. When this is hot, it is amazing!
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