Recipe by 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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tomatillos, husked and chopped
1 (7 ounce) can
chopped jalapenos, drained
salt and pepper to taste
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 did make some minor changes--I only had 9 tomatillos, and I forgot to add the jalapenos to the food processor so I just chopped them up. Also, I used fresh cilantro instead of dried--probably about 15 sprigs. When I tasted it I thought it needed a little more flavor so I added a small can of chopped anaheims and added additional chicken bouillon powder. I love the idea of the lettuce in it just because it is so different.
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 garden tomoatillos needed used so I decided why not? The lettuce makes for a nice consistency and the cumin flavor really comes through nicely. I was very impressed with the outcome on this one.
made a different one before that i enjoyed more. it didnt taste bad,just not what i was hoping for.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chihuahua-Style Salsa Verde
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 14
** Calories from Fat: 8
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