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Morelos Salsa Verde
SUBMITTED BY:
TAPATIA
"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!"
RECIPE RATING:
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(14)
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PREP TIME
10 Min
COOK TIME
10 Min
READY IN
30 Min
Original recipe yield 1 quart
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
2 pounds tomatillos, husked
2 fresh jalapeno peppers
3 cloves garlic, peeled
1 dash cloves
1/2 teaspoon ground cumin
1 dash black pepper
1 teaspoon chicken bouillon granules, or salt
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DIRECTIONS
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.
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.
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REVIEWS
Reviewed on Feb. 2, 2007 by
riverliving
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riverliving
Feb. 2, 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!
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17 users found this review helpful
Update - still make this a couple of times a month and know it will be a hit at my SuperBowl...
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Reviewed on Dec. 19, 2006 by juaner
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juaner
Dec. 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.
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5 users found this review helpful
This recipe is great for chip dipping as well as for use as a marinade. We used it to...
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Reviewed on Nov. 23, 2006 by jrabbit
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jrabbit
Nov. 23, 2006
yummy! I used a habanero pepper instead of jalapeno, so it was HOT. very good easy recipe.
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5 users found this review helpful
yummy! I used a habanero pepper instead of jalapeno, so it was HOT. very good easy recipe.
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Reviewed on Dec. 5, 2006 by
Elizabeth
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Elizabeth
Dec. 5, 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!
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4 users found this review helpful
¡Qué Rico! I had a "cambio de galletas" (cookie exchange) this weekend and made a batch of...
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Reviewed on Nov. 6, 2006 by
ILove2Ck
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ILove2Ck
Nov. 6, 2006
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
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4 users found this review helpful
This is so easy to make. Hot and spicy! I couldn't resist and added a little onion powder to...
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Reviewed on Jan. 28, 2007 by
GABESGIRL
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GABESGIRL
Jan. 28, 2007
I love this! So simple and good. I had no cloves so I ommitted. It was still fabulous.
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3 users found this review helpful
I love this! So simple and good. I had no cloves so I ommitted. It was still fabulous.
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Reviewed on Jan. 6, 2007 by Comtessa
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Comtessa
Jan. 6, 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!
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3 users found this review helpful
I usually make tomatillo salsa with cilantro, but used this recipe because I didn't have...
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Reviewed on Mar. 22, 2008 by
davet54
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davet54
Mar. 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.
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2 users found this review helpful
I finally have found the best green salsa. I have tried many and they were never the ones. ...
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Reviewed on May 28, 2007 by
Sarah D
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Sarah D
May 28, 2007
Added onions and cilantro. Tasty
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2 users found this review helpful
Added onions and cilantro. Tasty
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Reviewed on Sep. 7, 2007 by MATCHETTEP
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MATCHETTEP
Sep. 7, 2007
I learned to make a good salsa verde in Guanajuato, Mexico, but I like this one better!
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1 user found this review helpful
I learned to make a good salsa verde in Guanajuato, Mexico, but I like this one better!
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