Directions
- 1Sauté one whole head of garlic and a quarter of an onion until beautifully golden brown.
- 2Sauté the Mexican squash, tomatillos, jalapeños, and serranos.
- 3Throw all the sautéed ingredients into a blender with some chicken bouillon.
- 4Blend until creamy.
Ingredients
- 0.25 cup cooking oil
- 1 whole head of garlic
- 0.25 onion
- 1 Mexican squash
- 3 large tomatillos
- 1 to 2 jalapeños
- 1 to 2 chiles serranos
- to taste chicken bouillon
Equipment
blender
Tips
- This salsa is a cheaper alternative to avocado-based salsas.
- It has a good punch and a creamy texture.
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