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Ingredients
Scale
- 12 ounces mexican squash also called calabaza or calabacita, cut into large chunks (1 medium or 1 small)
- 5 tomatillos husks removed
- 1–4 serrano peppers seeds and ribs removed
- 1 jalapeno pepper seeds and ribs removed
- 4 garlic cloves
- ½ medium white onion cut into wedges
- ⅓ cup avocado oil or vegetable oil
- ½ cup cilantro leaves + stems
- 1½ teaspoon chicken bouillon plus more to taste
- 1 tablespoon lime juice optional
Instructions
- Boil the mexican squash and tomatillos in a medium saucepan with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the tomatillos burst, about 7-9 minutes.
- While the veggies boil, heat the oil in a medium skillet. Cook the garlic, onions, and peppers until slightly charred, about 5-7 minutes, then set aside.
- Using a slotted spoon, transfer the boiled vegetables to a blender and discard the cooking liquid to avoid bitterness. Blend until smooth, carefully holding the lid.
- Add the fried ingredients along with the oil and chicken bouillon to the blender, and blend until combined. Add the cilantro and blend until it breaks down. Taste and adjust as needed for lime juice.
- If desired, add lime juice and blend. If the sauce is too thick, you may add a tablespoon of water to adjust the consistency. Season with additional bouillon if necessary.
- Transfer the sauce to a bowl or squeeze bottle and let it cool completely before refrigerating. It can be enjoyed warm or refrigerated, lasting up to 1 week.
Notes
Feel free to adjust the heat level by using fewer peppers if you prefer milder sauce.
For a creamier texture, consider adding a small avocado to the blender during the mixing stage.
- Prep Time: 5 minutes
- Cook Time: N/A
- Category: Sauces
- Method: Blending, Boiling, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg