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My review
Chihuahua-Style Salsa Verde
2
Becca798
"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!"
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Ingredients
45 m servings 14Original recipe yields 40 servings (5 cups)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 4Most helpful
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3/3/2010
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 d...
8/14/2011
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 gar...
6/6/2012
made a different one before that i enjoyed more. it didnt taste bad,just not what i was hoping for.
1/17/2010
Of course I love it! It's my recipe LOL! Usually though I make it when I make tamales and instead of using chicken broth, I parboil the chicken then finish cooking it in the salsa. YUMMY!