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Morelos Salsa Verde Recipe

Recipe by: TAPATIA

"Hi! I hope you enjoy this real, Mexican salsa from Morelos, Mexico. This is my husband's recipe; we use it for taquitos, huevos rancheros, pork, chicken, or just for dipping!"

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook10 m
Ready In30 m

1Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
2Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

Ingredients

16 servings
20 cals

2 pounds tomatillos, husked
2 fresh jalapeno peppers
3 cloves garlic, peeled
1 dash cloves
1/2 teaspoon ground cumin
1 dash black pepper
1 teaspoon chicken bouillon granules, or salt

Nutrition

Amount per serving ( 5 total)

Calories:

20

1%
Fat:

0.6

< 1%
Carbs:

3.7

1%
Protein:

0.6

1%
Cholesterol:

< 1

< 1%

Based on a 2,000 calorie diet

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