Marisabel said she would only share her family's salsa verde recipe (to go along with her amazing Carnitas) if we shared one of our family Indian recipes, but I had already shared all of our favorites online! I made this version the first time and we loved it so much that we wrote it down.
CourseSide Dish
CuisineMexican
Keywordcarnitas, salsa verde, tomatillo
Servings12
Ingredients
1lbtomatillos, husked and chunked
3/4cupchopped onion
2-3cloves of garlic, chopped
2serrano chile peppers, chopped(optional! One time I forgot and it was flavorful too)
1/3cupfresh cilantro, chopped
1tspcumin
1 1/2 tspsalt
2cups of water
Instructions
Wash & chop ingredients but don’t go to crazy dicing things because you’ll pulverize it later.
Put everything in a pot and turn the burner to high, stirring occasionally. When it boils, reduce it to medium-low and simmer about 10 minutes until tomatillos are soft.
Turn off the heat, and then using a immersion blender (or blender if you have one), puree the deliciousness until smooth.
Cook for one additional minute on medium heat, to ensure flavors are blended.
It makes a lot, so be prepared to freeze some in small containers to enjoy later, too.