Salsa Verde (Cooked) Authentic Mexican Recipe
This versatile cooked sauce can be used in any number of Mexican dishes, from chilaquiles to enchiladas. Its superb fresh flavor also doubles as a table salsa when uncooked.
Ingredients
| 2 | pounds | tomatillos, husked, washed and rough chopped |
| 2-3 | Serrano chilies | |
| 2+ | teaspoons | salt |
| ~ | water for boiling | |
| 1/4 | medium | onion |
| 1 | teaspoon | minced garlic |
| 2 | tablespoons | chopped cilantro |
| 1/2 | teaspoon | ground cumin |
| 2 | tablespoons | olive oil |
| 2 | cups | chicken broth |
Directions
- Place the tomatillos, onion, garlic, chilies, cilantro, and salt in a blender and puree until smooth.
- Stir in the stock.
- Pour a small amount of olive oil in to the pan. Heat over medium-high heat until almost smoking.
- Pour in the salsa and bring to a lively simmer.
- Add the bay leaves.
- Reduce the heat to medium-low and cook until the salsa thickens and takes on a deep, rich color—approximately 10–12 minutes.
- Taste and adjust the salt if needed.
Preparation Time:
40-45 minutes.
Tips and Techniques
