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Green Salsa
from Morelos

The green salsa is without a doubt one of the most abundant in the Mexican home kitchens and since the Mexican families are very creative, there are many variations of the recipe.

This version, comes to us from the state of Morelos, whose gastronomy is full of representative and unique dishes – like the famous cecina from Yecapixtla or the red clemole. The difference that this salsa has with the original is that it is condimented with epazote, instead of coriander. With the epazote the salsa acquires a slightly stronger flavor and a very interesting citrus touch.

In conclusion the flavor of this salsa is going to be more potent than the usual one, therefore is the indicated to accompany dishes that have beef or pork because it combines very well with foods that have strong flavor.

About the Recipe

You will like this preparation because it is very simple.
The salsa is slightly spicy but if you don’t want it to be spicy just use 1 serrano pepper.
In the preparation epazote is used and we recommend using it fresh.
The preparation time is of just 10 minutes.
We give the recipe for 2 cups.

Ingredients

10 Tomatillos (17.6 oz)

3 Serrano Peppers (1.2 oz)

1 Garlic clove (.1 oz)

10 Epazote Leaves (.7 oz)

2 tablespoons of Olive Oil

1/2 tablespoon of Salt

Cookware

1 Saucepan

1 Blender

1 Bowl

1 Cutting Board

1 Kitchen Spoon

1 Mixing Spatula

1 Knife

Directions

Finely chop 10 epazote leaves, then reserve.
Put in a saucepan:

10 Tomatillos.
3 Serrano Peppers.
The enough Water to cover all the ingredients.

Bring the saucepan water to a boil over high heat and leave the ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.

Don’t cook the tomatillos for a long time, because its skin breaks and its flavor becomes bitter.

Transfer from the saucepan to a blender, with a kitchen spoon, the ingredients that were cooked. Also add in the blender:

1 Garlic clove.
2 tablespoons of Olive Oil.
The enough Water to cover all the ingredients.

Blend very well the ingredients.
Pour in a bowl the mixture that was blended, add the epazote leaves that were minced and mix the green salsa from Morelos with a mixing spatula.