Ingredients

Scale

12 ounces Mexican squash (calabaza or calabacita), cut into large chunks
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)

Cook Mode Prevent your screen from going dark

Instructions

In a medium saucepan, combine the Mexican squash and tomatillos with water and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until tomatillos start to burst, about 7-9 minutes.
In a medium skillet, heat the oil and sauté the garlic, onions, and peppers until slightly charred, about 5-7 minutes. Set aside.
Using a slotted spoon, transfer the boiled veggies to a blender, discarding the remaining liquid. Blend until smooth, holding the lid down with a towel.
Add the fried ingredients with the oil and chicken bouillon to the blender. Blend until combined. Add cilantro and blend until it breaks into specks. Taste and add lime juice if desired.
If the sauce is too thick, blend in a tablespoon of water. Adjust seasoning with more bouillon if necessary.
Transfer the sauce to a bowl or squeeze bottle. Let it cool completely before refrigerating. The sauce can be enjoyed warm or chilled and will keep for up to 1 week.

Notes

This sauce is versatile; it can be served with tacos, grilled meats, or as a dip.
Feel free to adjust the heat level by using fewer Serrano peppers or jalapenos, depending on your preference.
This sauce tastes even better after resting for a few hours, allowing flavors to meld.

Nutrition

Serving Size: 2 tablespoons
Calories: 80
Sugar: 1g
Sodium: 350mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.