Morelos Salsa Verde

4.6
(50)

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!

2
2
Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
30 mins
Servings:
16
Yield:
1 quart

Ingredients

  • 2 pounds tomatillos, husked

  • 2 fresh jalapeno peppers

  • 3 cloves garlic, peeled

  • 1 dash cloves

  • ½ teaspoon ground cumin

  • 1 dash black pepper

  • 1 teaspoon chicken bouillon granules, or salt

Directions

  1. 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.

  2. 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 Facts (per serving)

21 Calories
1g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 21
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 24mg 1%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 1g
Vitamin C 8mg 39%
Calcium 7mg 1%
Iron 0mg 2%
Potassium 161mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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