Directions Step 1 In a food processor combine tomatillos, poblanos, onions, cumin, coriander, garlic, and 1/4 teaspoon each salt and ground black pepper; process until smooth. (If using fresh tomatillos, you may have to add 1/4 to 1/2 cup water.) If necessary, process in batches and stir batches together.
Advertisement Step 2 Divide sauce into three 2-cup freezer containers (or 1-quart resealable freezer bags). Cover and freeze up to 6 months. Use in Black Bean Skillet Enchiladas Verde and Chicken Verde Tacos. Makes three 2-cup portions. Chicken Verde Tacos Place 1 1/2 lb. skinless, boneless chicken thighs or 1 1/2 lb. beef flank steak, trimmed, in a 3 1/2- or 4-qt. slow cooker. Add one frozen portion Verde Simmer Sauce. For chicken: Cover and cook on low 3 1/2 to 4 hours or on high 2 1/4 hours. For beef: Cover and cook on low 7 to 8 hours or on high 3 1
A simmer sauce worthy of all the praise itâs getting
Sutter Buttes Indian Butter Chicken Simmer Sauce won the Specialty Food Associationâs top ânew productâ award this year in the sauce category. Thereâs a good reason for that.
By Rachel Ellner Globe correspondent,Updated March 2, 2021, 12:00 p.m.
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A good simmer sauce does more than enhance the main ingredient it cooks with. It should also compliment everything else on the plate. A good sauce brings the entire meal together. But too often, off-the-shelf simmer sauces can seem overflavored. This is especially unfortunate when your side dishes are from different cuisines. A versatile sauce works with French fries as well as a sweet potato, string beans as well as chard.
Middle East Meets Middle America
An ancient cuisine is finding a foothold in the mainstream.
Middle Eastern cuisine is a category as vast and broad as, well, the desert.
Distinguished by intoxicatingly aromatic spices and herbs, generous vegetable inclusions, plant-based proteins such as chickpeas and other legumes, and healthy fats pressed from sesame seeds and olives, it offers a bounty of dishes for vegetarians and vegans as well as for lovers of chicken, lamb, and beef (though not pork because of halal and kosher prohibitions).
A significant part of the Middle East lies on the eastern edge of the Mediterranean Sea, and although there is some overlap with what is commonly known as Mediterranean cuisine, the region’s food, like its population, is wide-ranging, distinctive, and diverse.