Morelos Salsa Verde

Morelos Salsa Verde

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"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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30 m servings 20 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 20 kcal
  • 1%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 45 Ratings

Most helpful positive review

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 a...

Most helpful critical review

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 ve...

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Most positive
Least positive

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 a...

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 g...

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 ...

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 j...

¡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...

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. Than...

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 fres...

I love this! So simple and good. I had no cloves so I ommitted. It was still fabulous.

yummy! I used a habanero pepper instead of jalapeno, so it was HOT. very good easy recipe.

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