Creamy Salsa Verde Taquera

9 mins
Serves 1
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Directions

  1. 1Heat two tablespoons of oil in a pan over medium heat.
  2. 2Heat two tablespoons of oil in a pan over medium heat.
  3. 3Heat two tablespoons of oil in a pan over medium heat.
  4. 4Once the oil is hot, add the cut-open tomatillos, facing them down, along with the chile jalapeños or serranos and broken down onion.
  5. 5Once the oil is hot, add the cut-open tomatillos, facing them down, along with the chile jalapeños or serranos and broken down onion.
  6. 6Once the oil is hot, add the cut-open tomatillos, facing them down, along with the chile jalapeños or serranos and broken down onion.
  7. 7After two minutes, flip everything to the other side.
  8. 8After two minutes, flip everything to the other side.
  9. 9After two minutes, flip everything to the other side.
  10. 10Add three garlic cloves and allow everything to fry for another two minutes.
  11. 11Add three garlic cloves and allow everything to fry for another two minutes.
  12. 12Add three garlic cloves and allow everything to fry for another two minutes.
  13. 13Turn off the heat and allow the mixture to cool down for about five minutes.
  14. 14Turn off the heat and allow the mixture to cool down for about five minutes.
  15. 15Turn off the heat and allow the mixture to cool down for about five minutes.
  16. 16After five minutes, transfer everything, including the oil, to your blender cup.
  17. 17After five minutes, transfer everything, including the oil, to your blender cup.
  18. 18After five minutes, transfer everything, including the oil, to your blender cup.
  19. 19To the blender cup, add a handful of cilantro, salt, black pepper, and a little bit of water.
  20. 20To the blender cup, add a handful of cilantro, salt, black pepper, and a little bit of water.
  21. 21To the blender cup, add a handful of cilantro, salt, black pepper, and a little bit of water.
  22. 22Blend until smooth.
  23. 23Blend until smooth.
  24. 24Blend until smooth.
  25. 25Transfer the creamy salsa verde to a bowl.
  26. 26Transfer the creamy salsa verde to a bowl.
  27. 27Transfer the creamy salsa verde to a bowl.

Ingredients

  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 5 tomatillos
  • 5 tomatillos
  • 5 tomatillos
  • Chile Serrano or jalapeños
  • Chile Serrano or jalapeños
  • Chile Serrano or jalapeños
  • 0.25 onion
  • 0.25 onion
  • 0.25 onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper

Equipment

panblender cupbowl

Tips

  • Make sure to cut tomatillos open and face them down in the pan.
  • Allow the cooked ingredients to cool down for about five minutes before blending.