Serves 1
Directions
- 1Add half a cup of olive oil to a hot pan.
- 2Add 7 tomatillos, half an onion, and 4 Mexican squash (roughly chopped) to the pan.
- 3Sauté for 8 minutes.
- 4Add 5 serrano peppers and 6 garlic cloves.
- 5Continue to sauté on medium heat until nicely charred and tender.
- 6Transfer the sautéed vegetables to a blender.
- 7Add half a cup of water to the blender.
- 8Add 2 teaspoons of Nor caldo de pollo (chicken bouillon) to the blender, adding more if needed.
- 9Blend until smooth.
- 10Add half a bunch of cilantro to the blender and blend again briefly.
- 11Add the juice of one lime to the salsa for freshness.
- 12Mix well and taste for seasoning.
Ingredients
- 0.5 cup olive oil
- 7 tomatillos
- 0.5 onion
- 4 Mexican squash
- 5 serrano peppers
- 6 garlic cloves
- 0.5 cup water
- 2 teaspoons Nor caldo de pollo (chicken bouillon)
- 0.5 bunch cilantro
- 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.
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