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!

Step: 1

Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.

Step: 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.

Per Serving: 14 calories; protein 0.4g; carbohydrates 1.5g; fat 0.8g; cholesterol 1.5mg; sodium 88.1mg.

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