How to Make Paleo Salsa Verde

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 Verde

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

Directions

Combine 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 Verde

prep: 20 mins cook: 25 mins total: 45 mins Servings: 40 Yield: 5 cups

TAG : Chihuahua-Style Salsa Verde

Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Salsa Verde Recipes,