Morelos Salsa Verde
Description
Green, tomatillo salsa, right from Morelos, Mexico. This is my husband's recipe; we use it for taquitos, huevos rancheros, pork, chicken, or just for dipping!
Ingredients
•
2 pounds tomatillos, husked
•
2 fresh jalapeno peppers
•
3 cloves garlic, peeled
•
1 dash cloves
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1/2 teaspoon ground cumin
•
1 dash black pepper
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1 teaspoon chicken bouillon granules, or salt
Directions
1
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.
2
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.