Dips and Spreads Recipe ⤑ Chihuahua-Style Salsa Verde

This recipe comes from a friend's mother in Chihuahua, Mexico. The heat can be adjusted to fit any taste and is very versatile. I use this to make chicken tamales verde, put on hamburgers, everything!

Ingredients

• 12 tomatillos, husked and chopped
• 1 (7 ounce) can chopped jalapenos, drained
• ½ head lettuce, chopped
• 2 cloves garlic, chopped
• ⅓ cup dried cilantro
• 3 tablespoons ground cumin
• salt and pepper to taste
• 2 tablespoons butter
• ¼ onion, chopped
• ¼ cup chicken broth

Cooking Directions

1. Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
2. Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

Nutrition Facts

• calories13.8
• carbohydrateContent1.5 g
• cholesterolContent1.5 mg
• fatContent0.8 g
• fiberContent0.5 g
• proteinContent0.4 g
• saturatedFatContent0.4 g
• sodiumContent88.1 mg
• sugarContent0.7 g