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(or in a pinch, green tomatoes + 1.5 tbsp lime juice)
3/4cupchopped onion
2-3cloves of garlic, chopped
2serrano chile peppers, chopped
1/3cupfresh cilantro, chopped
1tspcumin
1 1/2 tspsalt
1.5cups 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. It should be the consistency of a thick soup, so add water if needed, or cook it down in the next step if you accidentally added too much water!
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.