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!
Original recipe makes 5 cups
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
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PREP
20 mins
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COOK
25 mins
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READY IN
45 mins
Directions
- Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
- 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.
Nutrition
Calories: 14 kcal
Carbohydrates: 1.5 g
Cholesterol: 2 mg
Fat: 0.8 g
Fiber: 0.5 g
Protein: 0.4 g
Sodium: 88 mg
