Salsa is pretty simple to prepare, and you can really taste the freshness of the ingredients in homemade salsa – as opposed to the jarred varieties. I have recently been taking a trip down memory lane by revisiting my favorite comfort food as a small child. One of which, is Chilaquiles (basically fried corn tortillas with some scrambled eggs). As a child we ate this dish how my grandmother prepared it with corn tortillas and scrambled eggs. However, as an adult I love to top mine with salsa verde and some crema (mexican sour cream). Salsa verde is a great topping to tacos, and a host of Mexican fare – or even just standing alone with a side of chips. Give this recipe a try and enjoy the freshness of homemade salsa.
1 pound of tomatillas, remove the husks
1/4 cup onion, finely chopped
1 teaspoon garlic, minced
1 serrano pepper, finely chopped
1/2 of a jalapeno, finely chopped
2 tablespoons cilantro, roughly chopped
1 tablespoon oregano, chopped
1 teaspoon cumin
salt and pepper to taste
2 cups water
Place the tomatillos, onion, garlic, and peppers into a saucepan.
Add cilantro, oregano, cumin and salt.
Pour in the water.
Bring to a boil over high heat.
Then reduce to low and simmer for 15-20 minutes, or until the tomatillos are soft.
Strain the water out, and then puree in a food processor or blender.
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