Chihuahua-Style Salsa Verde recipe

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Ingredients

12 tomatillos, husked and chopped
1 (7 ounce) can chopped jalapenos, drained
½ head lettuce, chopped
2 cloves garlic, chopped
⅓ cup dried cilantro
3 tablespoons ground cumin
salt and pepper to taste
2 tablespoons butter
¼ onion, chopped
¼ cup chicken broth

Nutrition Info

13.8 calories
carbohydrate: 1.5 g
cholesterol: 1.5 mg
fat: 0.8 g
fiber: 0.5 g
protein: 0.4 g
saturatedFat: 0.4 g
servingSize: -
sodium: 88.1 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

5 cups

Recipe Note

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!

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