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
- 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
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 21 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 1% |
Sodium24mg | 1% |
Total Carbohydrate4g | 1% |
Dietary Fiber1g | 4% |
Total Sugars2g | |
Protein1g | |
Vitamin C8mg | 39% |
Calcium7mg | 1% |
Iron0mg | 2% |
Potassium161mg | 3% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this