Name: Chihuahua-Style Salsa Verde recipe
Ingredients: 12 tomatillos, husked and chopped;1 (7 ounce) can chopped jalapenos, drained;½ head lettuce, chopped;2 cloves garlic, chopped;⅓ cup dried cilantro;3 tablespoons ground cumin;salt and pepper to taste;2 tablespoons butter;¼ onion, chopped;¼ cup chicken broth

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Ingredients

12 tomatillos, husked and chopped 1 (7 ounce) can chopped jalapenos, drained ½ head lettuce, chopped 2 cloves garlic, chopped ⅓ cup dried cilantro 3 tablespoons ground cumin salt and pepper to taste 2 tablespoons butter ¼ onion, chopped ¼ cup chicken broth

Nutrition Info

13.8 calories carbohydrate: 1.5 g cholesterol: 1.5 mg fat: 0.8 g fiber: 0.5 g protein: 0.4 g saturatedFat: 0.4 g servingSize: - sodium: 88.1 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Directions

Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor, process until chopped to desired consistency.
Melt the butter in a saucepan over medium heat, cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan, cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

Recipe Yield

5 cups

Recipe Note

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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