Hi! Enjoy this authentic salsa from Morelos, Mexico, I hope. We use this recipe, which belonged to my husband, to make taquitos, huevos rancheros, pork, chicken, and even just for dipping!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 1 quart |
Ingredients
- 2 pounds tomatillos, husked
- 2 fresh jalapeno peppers
- 3 cloves garlic, peeled
- 1 dash cloves
- ½ teaspoon ground cumin
- 1 dash black pepper
- 1 teaspoon chicken bouillon granules, or salt
Instructions
- Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
- Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.
Reviews
Excellent. I made it exactly as the recipe and wouldn’t change a thing. Definitely a keeper!
The recipe calls for a dash of clove… literally, just use a dash!! The clove slightly overpowered the dish and I would do without next time. Otherwise the flavors were great!
I tried this, but compared to the canned salsa verde, which I’ve used to make this super fast instead of from scratch, the taste is bland and tastes like leafy vegtables. The canned has a more chili taste but both were spicy. Maybe I need to learn how to pick different fresh tomatillos, it lacked in the flavor I’m used to for salsa verde.
This is spot-on! That dash of ground cloves is what sets this apart from other salsa verde. Now that fresh tomatillos are stocked in my supermarket I can stop buying the jars. Thanks Tapatia!
This is awesome!!! I also added a bit of sugar…about 1.5T in all. I alos opted for only 1 jalapeno and even with that, it was plenty spicy…and we like spicy food! So quick and easy…will never buy the jarred stuff again! YUM!
This salsa is a great starting point! I made as directed and felt that a 1/2 white onion and 1/4 bunch of cilantro with a dash more of sea salt took it from good to phenomenal. I will make this regularly and can’t wait for the next social event to share it. Thank you for the great recipe!
Amazing! I love the heat, and especially love that this is a cilantro-free salsa. This will be my go-to salsa verde recipe from now on. Thank you!
Very good, I only had 5 tomatillos, so I cut the recipe in half and still turned out yummy!
Fabuloso! Maravilloso!!! Holy smokes is this stuff GREAT! I love it! I finally found some FRESH, homegrown tomatillos in CANADA! (my local farmer’s market had them!) and I could not WAIT to try this recipe! I have been to Puerto Morelos twice now (once for a cooking class there) and this can not be any more authentic! The only slight change I made was to use one jalapeno and one red serrano fresh picked from my garden! I am headed to the market this morning to get as many tomatillos as I can so I can make more and freeze for the winter! Woo-Hoo! Muchas Gracias Tapatia por sus recita!!!
Very good, Very easy salsa to make. I had never used tomatillos before and this recipe was very easy to use the tomatillos I received in. I used it as the sauce for chicken enchiladas and they were very very good.
This sauce is amazing. I can’t wait to try it on eggs or juevos rancheros. I think it would be a great sauce to put on chili rellenos, as well.
very good salsa. I used 1 lb fresh tomatillos (6 small tomatillos), husked and rinsed, 1 jalapeno pepper, seeded, 3 cloves garlic, peeled, no cloves, dash of cumin, a pinch of rock salt and fresh ground black pepper to taste. did not need to add any chicken bouillon granules. Also, I placed all of these ingredients on a baking sheet along with half of a white onion, rough chopped, roasted them at 400 degrees for 30 minutes until they were real soft. Threw them into a blender, added a bunch of fresh local grown cilantro, pureed them, squeezed half of a lime juice and added more salt if needed. I served this with, “Carne Asada Taco,” “Spanish Rice,” from this site, and also with beans.
my kids love this
Excellent and authentic! I leave out the cloves, personal preference only. I use this for many things, but mostly for chilaquiles verdes! Pick tomatillos that are small to medium, firm and have the skins still on them. Enjoy!
This is wonderful had a large crop tomatillos and was looking for a good verde. Thanks for sharing. I quadrupled the batch and canned it up — again…WONDERFUL!
2022 Update: Still making this by charring tomatillos and jalapeños on the grill. It still tastes GREAT! this stuff is fantastic! I make it at least once a month and it freezes well. It is great on eggs. I put some on my breakfast sandwiches all the time. 08/19/22016 Update: I still love this stuff. I make it whenever tomatillos are on sale. I started to cook/char the ingredients on the grill instead of using the stove whenever it’s nice outside.
I didn’t love this one. I thought it was lacking in flavor. But to be fair, a good salsa is only as good as your tomatoes- perhaps I am not a good judge of tomatillos when it comes to salsa verde.
I made this as is. Tasted great. Next time, I would like to use chicken bouillon, as stated, and not the salt.
So easy to make and yet so very good! I Will be making this again
So easy to make and yet so very good! I Will be making this again
This was the first time I made salsa verde and it was awesome. My husband and I loved it and I will definately serve it when we have guests. It was so easy; I will never buy it in the jar again!