- Cooking Time: 15
- Servings: 4
- Preparation Time: 10
- 8 tomatillos
- 1 onion
- 5 cloves garlic
- 1 fresh green chilli
- 1 teaspoon ground cumin
- 1 pinch of thyme
- 1 pinch of rosemary
- 1/2 cup vegetable broth
- Wash the tomatoes and chilli.
- Cut the onion in half, unpeeled.
- Throw away the heads of garlic but do not peel the cloves.
- In a heavy bottomed pan, broil, oil and the two sides, unpeeled garlic, onion, chop tomatoes and chili without intact, until well browned.
- Let cool, peel and trocéelos.
- Place in a glass blender and grind well with the vegetable broth to a puree. Add cumin, thyme and oregano to the mash.
- In a heavy bottomed pan, pour the puree and let it reduce for a stronger flavor.
NotesGreen salsas are common in Mexican Recipes. The basis of the green sauce (known as salsa verde) is typically pureed cooked or raw tomatillos, with jalapenos or other chiles, white onion, cilantro, and sometimes lime added to taste. Salsa verde can range in spiciness from mild to mouth-searing. It may be warm, as in a chile verde, or cold, as a condiment. In Mexican-American cuisine, a green sauce is frequently used as a dip for tortilla chips and served with tacos, grilled pork, grilled meats and even fish.
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