Serves 1
Directions
- 1Pour oil into a large skillet.
- 2Add about 20 tomatillos, 7-8 jalapeños, and half of an onion to the skillet.
- 3Char the ingredients for about 7 minutes until they are slightly browned.
- 4Add 6 garlic cloves and 6 chiles de arbol (optional) to the skillet.
- 5Cook for another 4-5 minutes.
- 6Add 1 tbsp of chicken bouillon (or salt) and 1 tsp of Mexican oregano.
- 7Add 1/2 cup of water to the skillet and bring it to a boil.
- 8Let the mixture cool down.
- 9Transfer all the cooked ingredients and the flavorful juices from the pan into a blender.
- 10Add about 1/2 cup of cilantro to the blender.
- 11Blend until smooth.
- 12Pour the salsa verde into a bowl.
Ingredients
- 20 small/medium tomatillos, paper husk removed & washed
- 7 jalapeños, stems removed
- 0.5 white onion
- 1 tbsp oil
- 6 garlic cloves
- 6 chiles de arbol
- 1 tbsp chicken bouillon
- 1 tsp Mexican oregano
- 0.5 cup water
- 1 bunch cilantro
- 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.
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