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Morelos Salsa Verde

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!"

Rate/Review | Read Reviews (30)

What to Drink?
	Sauvignon Blanc
	Top Shelf Margaritas on the Rocks
	Beer

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 quart

Ingredients

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

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.