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!
Original recipe makes 1 quart
Ingredients
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
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PREP
10 mins
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COOK
10 mins
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READY IN
30 mins
Directions
- Place 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.
- Strain 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.
Nutrition
Calories: 20 kcal
Carbohydrates: 3.7 g
Cholesterol: < 1 mg
Fat: 0.6 g
Fiber: 1.2 g
Protein: 0.6 g
Sodium: 24 mg