Salsa Verde Cremosa

Serves 1
instagram.com

Directions

  1. 1Add half a cup of olive oil to a hot pan.
  2. 2Add half a cup of olive oil to a hot pan.
  3. 3Add half a cup of olive oil to a hot pan.
  4. 4Add 7 tomatillos, half an onion, and 4 Mexican squash (roughly chopped) to the pan.
  5. 5Add 7 tomatillos, half an onion, and 4 Mexican squash (roughly chopped) to the pan.
  6. 6Add 7 tomatillos, half an onion, and 4 Mexican squash (roughly chopped) to the pan.
  7. 7Sauté for 8 minutes.
  8. 8Sauté for 8 minutes.
  9. 9Sauté for 8 minutes.
  10. 10Add 5 serrano peppers and 6 garlic cloves.
  11. 11Add 5 serrano peppers and 6 garlic cloves.
  12. 12Add 5 serrano peppers and 6 garlic cloves.
  13. 13Continue to sauté on medium heat until nicely charred and tender.
  14. 14Continue to sauté on medium heat until nicely charred and tender.
  15. 15Continue to sauté on medium heat until nicely charred and tender.
  16. 16Transfer the sautéed vegetables to a blender.
  17. 17Transfer the sautéed vegetables to a blender.
  18. 18Transfer the sautéed vegetables to a blender.
  19. 19Add half a cup of water to the blender.
  20. 20Add half a cup of water to the blender.
  21. 21Add half a cup of water to the blender.
  22. 22Add 2 teaspoons of Nor caldo de pollo (chicken bouillon) to the blender, adding more if needed.
  23. 23Add 2 teaspoons of Nor caldo de pollo (chicken bouillon) to the blender, adding more if needed.
  24. 24Add 2 teaspoons of Nor caldo de pollo (chicken bouillon) to the blender, adding more if needed.
  25. 25Blend until smooth.
  26. 26Blend until smooth.
  27. 27Blend until smooth.
  28. 28Add half a bunch of cilantro to the blender and blend again briefly.
  29. 29Add half a bunch of cilantro to the blender and blend again briefly.
  30. 30Add half a bunch of cilantro to the blender and blend again briefly.
  31. 31Add the juice of one lime to the salsa for freshness.
  32. 32Add the juice of one lime to the salsa for freshness.
  33. 33Add the juice of one lime to the salsa for freshness.
  34. 34Mix well and taste for seasoning.
  35. 35Mix well and taste for seasoning.
  36. 36Mix well and taste for seasoning.

Ingredients

  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 7 tomatillos
  • 7 tomatillos
  • 7 tomatillos
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 4 Mexican squash
  • 4 Mexican squash
  • 4 Mexican squash
  • 5 serrano peppers
  • 5 serrano peppers
  • 5 serrano peppers
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 2 teaspoons Nor caldo de pollo (chicken bouillon)
  • 2 teaspoons Nor caldo de pollo (chicken bouillon)
  • 2 teaspoons Nor caldo de pollo (chicken bouillon)
  • 0.5 bunch cilantro
  • 0.5 bunch cilantro
  • 0.5 bunch cilantro
  • 1 lime juice
  • 1 lime juice
  • 1 lime juice

Equipment

panblender

Tips

  • This salsa is creamy and spicy, and can be paired with tacos, burritos, or anything else.
  • The oil and serrano peppers contribute to the creamy texture.
  • Rough chop the vegetables so they cook evenly.