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Salsa Verde


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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