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
G's Flank Steak Marinade
This is a marinade for any type of steak, but works well for tougher cuts when left for a couple of days.
Vegan Cupcakes
These vegan cupcakes taste amazing and are quick to make! You can play around and substitute different kinds of milk, oils, and extracts; I've used my favorites in the recipe, but just about any will work. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar, and orange juice.
Peach and Blueberry Cobbler
This blueberry peach cobbler is the easiest dessert I know, and everybody loves it. I got the idea from my mom, who got it from my grandma. The thing I changed is I don't use a cake mix. I use items from my pantry, and I add blueberries.