Salsa Verde

Serves 1
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Directions

  1. 1Pour oil into a large skillet.
  2. 2Pour oil into a large skillet.
  3. 3Pour oil into a large skillet.
  4. 4Add about 20 tomatillos, 7-8 jalapeños, and half of an onion to the skillet.
  5. 5Add about 20 tomatillos, 7-8 jalapeños, and half of an onion to the skillet.
  6. 6Add about 20 tomatillos, 7-8 jalapeños, and half of an onion to the skillet.
  7. 7Char the ingredients for about 7 minutes until they are slightly browned.
  8. 8Char the ingredients for about 7 minutes until they are slightly browned.
  9. 9Char the ingredients for about 7 minutes until they are slightly browned.
  10. 10Add 6 garlic cloves and 6 chiles de arbol (optional) to the skillet.
  11. 11Add 6 garlic cloves and 6 chiles de arbol (optional) to the skillet.
  12. 12Add 6 garlic cloves and 6 chiles de arbol (optional) to the skillet.
  13. 13Cook for another 4-5 minutes.
  14. 14Cook for another 4-5 minutes.
  15. 15Cook for another 4-5 minutes.
  16. 16Add 1 tbsp of chicken bouillon (or salt) and 1 tsp of Mexican oregano.
  17. 17Add 1 tbsp of chicken bouillon (or salt) and 1 tsp of Mexican oregano.
  18. 18Add 1 tbsp of chicken bouillon (or salt) and 1 tsp of Mexican oregano.
  19. 19Add 1/2 cup of water to the skillet and bring it to a boil.
  20. 20Add 1/2 cup of water to the skillet and bring it to a boil.
  21. 21Add 1/2 cup of water to the skillet and bring it to a boil.
  22. 22Let the mixture cool down.
  23. 23Let the mixture cool down.
  24. 24Let the mixture cool down.
  25. 25Transfer all the cooked ingredients and the flavorful juices from the pan into a blender.
  26. 26Transfer all the cooked ingredients and the flavorful juices from the pan into a blender.
  27. 27Transfer all the cooked ingredients and the flavorful juices from the pan into a blender.
  28. 28Add about 1/2 cup of cilantro to the blender.
  29. 29Add about 1/2 cup of cilantro to the blender.
  30. 30Add about 1/2 cup of cilantro to the blender.
  31. 31Blend until smooth.
  32. 32Blend until smooth.
  33. 33Blend until smooth.
  34. 34Pour the salsa verde into a bowl.
  35. 35Pour the salsa verde into a bowl.
  36. 36Pour the salsa verde into a bowl.

Ingredients

  • 20 small/medium tomatillos, paper husk removed & washed
  • 20 small/medium tomatillos, paper husk removed & washed
  • 20 small/medium tomatillos, paper husk removed & washed
  • 7 jalapeños, stems removed
  • 7 jalapeños, stems removed
  • 7 jalapeños, stems removed
  • 0.5 white onion
  • 0.5 white onion
  • 0.5 white onion
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 chiles de arbol
  • 6 chiles de arbol
  • 6 chiles de arbol
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tsp Mexican oregano
  • 1 tsp Mexican oregano
  • 1 tsp Mexican oregano
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch cilantro
  • salt
  • salt
  • salt

Equipment

large skillettongsblenderbowl

Tips

  • For 'Spice Babies', use less jalapeños or remove the seeds from the jalapeños, and omit the chiles de arbol.
  • If you don't like chicken bouillon, use salt instead.
Salsa Verde | Clip Recipe