Morelos Salsa Verde

Morelos Salsa Verde
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    30 mins
  • SERVING
    16 People
  • VIEWS
    150

Experience the vibrant flavors of Morelos, Mexico with this authentic Salsa Verde. Perfect for drizzling over tacos, enhancing huevos rancheros, or adding a zesty kick to grilled meats, this versatile salsa is sure to become a staple in your kitchen.

Ingridients

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Nutrition

  • Carbohydrate
    4 g
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    24 mg
  • Sugar
    2 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large pot, combine the tomatillos, jalapeños, and garlic. Add just enough water to cover the tomatillos, pressing them down to ensure they are submerged. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View 10 mins Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Simmer until the tomatillos lighten in color to a vibrant yellow, approximately 10 minutes. (Cook time: 10 minutes)

Image Step 03
03 Step

Recipe View 10 mins Remove the pot from the heat and allow the ingredients to cool slightly for about 10 minutes. This step is crucial for preventing the blender from overheating and splattering. (Cooling time: 10 minutes)

Image Step 04
04 Step

Recipe View 2 mins Strain the tomatillos, jalapeños, and garlic, reserving the cooking water. Transfer the softened vegetables to a blender.

Image Step 05
05 Step

Recipe View 3 mins Add the ground cloves, cumin, black pepper, and chicken bouillon granules (or salt) to the blender. (Prep time: 2 minutes)

Image Step 06
06 Step

Recipe View Puree the mixture until smooth, using the reserved cooking water to adjust the consistency as needed. For a thicker salsa, use less water; for a thinner salsa, add more water. (Blend time: 3 minutes)

For a spicier salsa, leave the seeds in one of the jalapeños.
If you prefer a smoother texture, peel the tomatillos after boiling them but before blending.
Taste and adjust seasonings as needed. A squeeze of lime juice can brighten the flavors further.
This salsa can be stored in an airtight container in the refrigerator for up to a week.
Try charring the tomatillos and jalapeños under a broiler before boiling for a smoky variation.

Kaley Halvorson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 50 Ratings)
Total Reviews: (4)
  • Kiley Jacobson

    The instructions were very clear and easy to follow. My salsa turned out perfectly! I especially appreciated the tip about cooling the vegetables before blending.

  • Jace Abshire

    I added a little cilantro to the blender and it gave the salsa an extra layer of freshness. Highly recommend this recipe!

  • Janet Bartoletti

    This salsa is incredible! So fresh and flavorful. I used it on my breakfast tacos and it was the perfect addition.

  • Amos Rutherford

    I've made this recipe several times and it's always a hit. The balance of heat and flavor is just right. Thanks for sharing!

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