Chihuahua-Style Salsa Verde |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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This recipe comes from a friend's mother in Chihuahua, Mexico. The heat can be adjusted to fit any taste and is very versatile. I use this to make chicken tamales verde, put on hamburgers, everything! Ingredients:
12 tomatillos, husked and chopped |
1 (7 ounce) can chopped jalapenos, drained |
1/2 head lettuce, chopped |
2 cloves garlic, chopped |
1/3 cup dried cilantro |
3 tablespoons ground cumin |
salt and pepper to taste |
2 tablespoons butter |
1/4 onion, chopped |
1/4 cup chicken broth |
Directions:
1. Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
2. Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.
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