Description
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!
Ingredients
- 12 tomatillos, husked and chopped
- 1 (7 ounce) can chopped jalapenos, drained
- ½ head lettuce, chopped
- 2 cloves garlic, chopped
- ⅓ cup dried cilantro
- 3 tablespoons ground cumin
- salt and pepper to taste
- 2 tablespoons butter
- ¼ onion, chopped
- ¼ cup chicken broth
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 40