Steps to Make Low Sodium Salsa Verde

Morelos Salsa Verde

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Recipe Summary Morelos Salsa Verde

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!

Ingredients | Low Sodium Salsa Verde

2 pounds tomatillos, husked

2 fresh jalapeno peppers

3 cloves garlic, peeled

1 dash cloves

½ 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.

Info | Low Sodium Salsa Verde

prep: 10 mins cook: 10 mins additional: 10 mins total: 30 mins Servings: 16 Yield: 1 quart

TAG : Morelos Salsa Verde

Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Salsa Verde Recipes,