Morelos Salsa Verde

Morelos Salsa Verde
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  • 1 dash cloves
  • 2 pounds tomatillos, husked
  • 2 fresh jalapeno peppers
  • 3 cloves garlic, peeled
  • ½ teaspoon ground cumin
  • 1 dash black pepper
  • 1 teaspoon chicken bouillon granules, or salt

1. Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos li...

View full recipe at SpringPad


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