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GREEN SAUCE
Although you may think I've undergone a stunning lack of creativity in naming this sauce, that's not necessarily the case. Green Sauce, or Salsa Verde, is a common Mexican topping for tacos, enchiladas, and other assorted tortilla-based dishes. I prefer to refer to it as a sauce only because that's more what it should end up looking like - a chunky green sauce you can pour inside or overtop of your food. Surprisingly, it should be green in colour with a sharp cilantro taste coupled with the heat from the peppers. Tomatillos are hard to come by anywhere north of the Southwest - I haven't tried an alternative yet, but Tomatillos do resemble a cross between an un-ripe tomato and a Granny Smith apple in taste.

Heat the olive oil in a skillet or pan over medium-high heat. Add the garlic, shallots, and tomatillos and cook for approximately 5 minutes, stirring or flipping frequently. Once tomatillos begin to brown deglaze the pan with the white wine, stirring with a wooden spoon to dissolve all bits off the pan. Bring mixture to a boil for 45 seconds and transfer everything to a blender. Add both chili peppers and the cilantro and puree until smooth. Season to taste with salt.

Makes 1 Cup

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