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!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

20.5 calories; protein 0.6g 1% DV; carbohydrates 3.7g 1% DV; fat 0.6g 1% DV; cholesterolmg; sodium 24.2mg 1% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2007
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 small 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! Read More
(39)

Most helpful critical review

Rating: 3 stars
04/26/2010
I didn't love this one. I thought it was lacking in flavor. But to be fair a good salsa is only as good as your tomatoes- perhaps I am not a good judge of tomatillos when it comes to salsa verde. Read More
(3)
49 Ratings
  • 5 star values: 33
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/02/2007
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 small 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! Read More
(39)
Rating: 5 stars
03/22/2008
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 guidlines. 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. Read More
(35)
Rating: 5 stars
12/19/2006
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 we grilled. I'd suggest soaking the meat over night for full effect. Read More
(23)
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Rating: 4 stars
01/06/2007
I usually make tomatillo salsa with cilantro but used this recipe because I didn't have any... totally different flavor I love it! Very sour and spicy! I used 5 tiny hot peppers instead of jalapenos... VERY spicy not for the faint of heart. Great recipe thank you! Read More
(15)
Rating: 5 stars
12/05/2006
Qué Rico! I had a "cambio de galletas" (cookie exchange) this weekend and made a batch of this as a mojo to have with some chilaquiles. Lovely flavor! I have a lot left over and I am putting it on everything...my vegetables my meats etc. Thank you! Read More
(11)
Rating: 4 stars
05/01/2010
This is so easy to make. Hot and spicy! I couldn't resist and added a little onion powder to the mix in the blender. Maybe it would have been milder if I had seeded my large jalapeno first. Thanks for sharing this recipe! 4.5 stars Read More
(8)
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Rating: 5 stars
01/28/2007
I love this! So simple and good. I had no cloves so I ommitted. It was still fabulous. Read More
(7)
Rating: 5 stars
11/23/2006
yummy! I used a habanero pepper instead of jalapeno so it was HOT. very good easy recipe. Read More
(7)
Rating: 4 stars
10/19/2011
very good salsa. I used 1 lb fresh tomatillos (6 small tomatillos) husked and rinsed 1 jalapeno pepper seeded 3 cloves garlic peeled no cloves dash of cumin a pinch of rock salt and fresh ground black pepper to taste. did not need to add any chicken bouillon granules. Also I placed all of these ingredients on a baking sheet along with half of a white onion rough chopped roasted them at 400 degrees for 30 minutes until they were real soft. Threw them into a blender added a bunch of fresh local grown cilantro pureed them squeezed half of a lime juice and added more salt if needed. I served this with "Carne Asada Taco " "Spanish Rice " from this site and also with beans. Read More
(7)
Rating: 3 stars
04/26/2010
I didn't love this one. I thought it was lacking in flavor. But to be fair a good salsa is only as good as your tomatoes- perhaps I am not a good judge of tomatillos when it comes to salsa verde. Read More
(3)