Morelos Salsa Verde

32 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 30 min

“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!” - by TAPATIA

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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Metric US

Original recipe yields 1 quart

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

Amount Per Serving (16 total)

Calories
20 cal
1%

Fat
0.6 g
< 1%

Carbs
3.7 g
1%

Based on a 2,000 calorie diet

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Reviews (32)

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riverliving

Feb. 2, 2007

"Update - still make this a couple of times a month and know it will be a hit at my SuperBowl party - thanks again for this true keeper! ... Excellent and authentic! I added a bit of cilantro and a s..." See moremall onion (humoring the backseat cook bf: "salsa w/o onion?!"), and it looked as good as it tasted. Next time I may use serranos, etc. to add some heat, depending on the company. Thanks very much for sharing!"

davet54

Mar. 22, 2008

"I finally have found the best green salsa. I have tried many and they were never the ones. This is the best I have ever found. Just made it and followed the directions which rarely do, only guidlin..." See morees. Did add 1/2 small onion and 1/2 bunch of cilantro. Tried it and was great, wife tried it and thought it was the bomb and couldn't stop eating it, even got a slice of bagget out and tried it on that. She said it could use a little sugar, added 1 pinch was good added 1 more pinch and it is a keeper. This will be the only salsa i make from now on. Thanks for this one."

juaner

Dec. 19, 2006

"This recipe is great for chip dipping as well as for use as a marinade. We used it to marinade chicken breasts and they turned out really juicy and flavorful. It also worked wonders on a pork loin w..." See moree grilled. I'd suggest soaking the meat over night for full effect."

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