Chihuahua-Style Salsa Verde
Diane's first edition of practical paleo was released in 2012, and it sold like gangbusters.
Recipe Summary 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 | Paleo Salsa Verde12 tomatillos, husked and chopped1 (7 ounce) can chopped jalapenos, drained½ head lettuce, chopped2 cloves garlic, chopped⅓ cup dried cilantro3 tablespoons ground cuminsalt and pepper to taste2 tablespoons butter¼ onion, chopped¼ cup chicken brothDirectionsCombine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.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.Info | Paleo Salsa Verdeprep: 20 mins cook: 25 mins total: 45 mins Servings: 40 Yield: 5 cups
TAG : Chihuahua-Style Salsa VerdeAppetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Salsa Verde Recipes,
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