Chihuahua-Style Salsa Verde

3 Reviews

Prep: 20 min
Cook: 25 min
Ready In: 45 min

“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!” - by Becca798

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

Amount Per Serving (40 total)

Calories
14 cal
< 1%

Fat
0.8 g
1%

Carbs
1.5 g
< 1%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

swampa

Mar. 4, 2010

"I used this as a sauce for some burritos I made with black beans and lime rice and it was YUMMY!! Just a warning, it is a bit on the spicy side so cut back on the jalapenos if you like mild. I did mak..." See moree some minor changes--I only had 9 tomatillos, and I forgot to add the jalapenos to the food processor so I just chopped them up. Also, I used fresh cilantro instead of dried--probably about 15 sprigs. When I tasted it I thought it needed a little more flavor so I added a small can of chopped anaheims and added additional chicken bouillon powder. I love the idea of the lettuce in it just because it is so different."

Soup Loving Nicole

Aug. 14, 2011

"I thought this was fabulous! I used fresh cilantro (about 15 sprigs) but that is the only change I made. I was not thrilled with the idea of can jalapenos but I had some in the fridge and my garden to..." See moremoatillos needed used so I decided why not? The lettuce makes for a nice consistency and the cumin flavor really comes through nicely. I was very impressed with the outcome on this one."