Morelos Salsa Verde

Name: Morelos Salsa Verde
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 dash black pepper; 1 teaspoon chicken bouillon granules, or salt; 3 cloves garlic, peeled; 1 teaspoons ground cumin; 2 fresh jalapeno peppers; 907 grams tomatillos, husked

Morelos Salsa Verde requires about 30 minutes from start to finish. This recipe serves 2. One serving contains 161 calories, 5g of protein, and 5g of fat. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Not a lot of people really liked this hor d'oeuvre. If you have ground cumin, chicken bouillon granules, garlic, and a few other ingredients on hand, you can make it. It is a rather cheap recipe for fans of Mexican food. If you like this recipe, you might also like recipes such as Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole, Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa, and Basic Salsa Verde (Mexican Tomatillo Salsa).

Instructions

Place tomatillos, jalapenos, and garlic in a large pot.

Ingredients you will need

Tomatillos

Jalapeno Pepper

Garlic

Equipment you will use

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.

Ingredients you will need

Tomatillos

Water

Remove from heat, and allow to cool for about 10 minutes.

Strain the tomatillos, reserving the water.

Ingredients you will need

Tomatillos

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.

Ingredients you will need

Chicken Bouillon

Clove

Pepper

Cumin

Water

Equipment you will use

Blender

Bowl

Equipment

Pot

Blender

Bowl

Ingredients

Servings:

1dash

black pepper 1teaspoon

chicken bouillon granules, or salt 3cloves

garlic, peeled 1teaspoons

ground cumin 2

fresh jalapeno peppers 907grams

tomatillos, husked

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The MacMurray Ranch Russian River Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.