Salsa de Epazote

Name: Salsa de Epazote
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 pound tomatillos, husked and sliced in half; 1/2 white onion, cut in thick slices; 3 garlic cloves, unpeeled; 2 green onions, chopped; 1 teaspoon ground cumin; 2 serrano chiles, roasted, peeled and deseeded; 1/2 cup chopped cilantro; 1/4 cup chopped fresh epazote; Salt

5.0

(6)

honest-food.net

Your recipes

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 10

epazote salsa

Ingredients

Remove All · Remove Spices · Remove Staples

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Turn your broiler on high. Arrange the tomatillos, onion and garlic on a baking sheet and set under the broiler until about halfway charred. Keep an eye on it, as this can take anywhere from 5 minutes for dryish tomatillos to 15 for wet ones.

Step 2

Meanwhile, char the serranos over a gas burner, holding them with tongs. This is a better method for charring your serranos because they don't cook fully this way, but if this bothers you, put the serranos under the broiler with everything else.

Step 3

Remove the garlic and peel it when it's cool enough to touch. Remove the skins and seeds from the serranos. Move everything into a blender, along with all the other ingredients. Puree. Add salt to taste.