This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.
Ingredients
- 10 tomatillos , husked and rinsed
- 8 serranos chile peppers , sliced
- 1 onion , sliced
- 1 tablespoon chopped garlic
- 2 tablespoons salt , or to taste
Instructions
-
1
Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
-
2
Pour the cooked vegetables into a blender, and blend until smooth.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Peanut Butter Chocolate Chip Banana Bread
My kids love this peanut butter chocolate chip bread for Easter morning breakfast, or a fancy brunch. The recipe is versatile—make it as plain banana bread, peanut butter banana bread, or chocolate chip banana bread. A perfect Easter treat!
Rib-Eye Steak and Mushroom Risotto
Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired.
Cinnamon Raisin Bread
This cinnamon raisin bread recipe was my dad's, and it's the best I've ever had! A yummy moist bread loaded with raisins and cinnamon. Great plain, toasted, or with a light glaze of buttercream frosting.