Question on Making a Verde Sauce....


I’ve only recently started making a Verde sauce for enchiladas and other dishes. I first roast all of the ingredients, then drop them in my Vitamixer. However, I keep seeing recipes calling for you to boil (or heat) the ingredients instead, no roasting. I figured there’d be more flavor with the “roasting”. How do you make your sauce?



Fresh chiles are generally roasted and peeled first; I like the roasted chile flavor, but fresh unroasted chiles can certainly be used. Dried chiles are often toasted to bring out their flavor, then cooked in a liquid before being pureed. I do it both ways, green sauce from fresh chiles, red sauce from dried chiles.