Salsa Suiza

Perfection! Look at that color! 

This sauce is unbelievably good. I imagine you can make it with store bought green salsa; I made mine from tomatillos that I grew in my own garden.

Lucy loves the garden. 

The entire recipe was a trial by error event, and I didn't even write anything down- sorry!  Just keep cooking and tasting and straining and melting.

Recipes for green salsa abound. Take your pick.
 Basically, it's tomatillos, jalapenos, onions, and cilantro. Boil. Blend.
My green salsa recipe can be found HERE.  

First I made green salsa and canned it. Served it a few times with chips and whatnot, only to admit to myself that it wasn't near hot enough for our taste.

I opened every jar, reheated it with plenty more jalapenos and cilantro and I was still unpleased with the result. I think it was the texture that bothered me.

It was at that point that I remembered my favorite Mexican sauce - Salsa Suiza. A quick lesson on the internet showed me that it's called 'Suiza' because it's loaded with cream and is therefore supposed to be 'Swiss' somehow. I improvised with non-dairy cream cheese and the result was PERFECTION.

How much cream cheese? I really don't remember....maybe 8 ounces for a large Dutch oven?
 Give or take. 

Straining the entire batch resulted in this beautifully smooth and silky sauce.  

If you're gonna grow tomatillos in the garden, be sure to try this excellent recipe! My freezer is full of it and that's a good thing!