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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!
Ingredients
- 12 tomatillos, husked and chopped
- 1 (7 ounce) can chopped jalapenos, drained
- ½ head lettuce, chopped
- 2 cloves garlic, chopped
- 1/3 cup dried cilantro
- 3 tablespoons ground cumin
- salt and pepper to taste
- 2 tablespoons butter
- ¼ onion, chopped
- ¼ cup chicken broth
Directions
Step 1
Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 40 | |
| Calories 14 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 2% |
| Cholesterol2mg | 1% |
| Sodium88mg | 4% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein0g | |
| Vitamin C3mg | 17% |
| Calcium11mg | 1% |
| Iron1mg | 3% |
| Potassium68mg | 1% |
*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.
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