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Salsa Verde

Salsa Verde

Ingredients:

  • 2 lbs tomatillos (about 16 total) husked and washed
  • 3 large garlic cloves
  • 2 jalapeños
  • 1 tsp ground cumin
  • 1 bunch of cilantro or 3/4 cup cilantro sprigs

Steps:  

  1. Peel and wash the tomatillos.
  2. Place the tomatillos and jalapeños in a large pot filled with enough water to fill the top – don’t overfill with water.
  3. Bring the water to a boil until the jalapeños and tomatillos turn tender (use a fork to test).
  4. Remove from the heat and let them sit for 15 min.
  5. After 15 minutes, use a large strainer and drain the tomatillos and chiles.
  6. Place the garlic, cumin, tomatillos, jalapeños and about 4 tbsp of water in a blender. Blend for a few seconds – so the salsa is still thick but blended well.
  7. Add the cilantro and blend so that the salsa becomes shiny and speckled with cilantro, but do not over blend or it will turn into a paste like consistency.
  8. In a pan on medium-high heat add about 4 tbsp of oil and the contents of the blender. Bring the salsa to a simmer and stir for about 10 minutes until it becomes thickened.
  9. Once the sauce is thickened, remove from the heat and season-to-taste with salt.

Refrigerate for up to 3 days. This salsa goes great on eggs, tacos, with enchiladas, or even tortilla chips.

Recipe adapted from: ROBERTO SANTIBAÑEZ

Now that you know how to make the salsa, get the recipe for his amazing enchiladas suizas

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