Salsa Verde Mexicana

 Salsa Verde Mexicana is great with chips, with tacos, or even over potatoes. Use this salsa where you want a little spice. For enchiladas or chilaquiles, omit the Serrano chiles, vinegar and carrots.

    Preparation

1. Add tomatillos and Serrano chilies to a pot of boiling water.
2. Boil about 5 minutes until the tomatillos change to a lighter green. Remove the tomatillos one at a time as they cook. Remove the Serrano’s last.
3. Cut tomatillos into quarters.
4. Add tomatillos, Serrano’s, vinegar, carrots, and garlic to blender and puree.
5. Add cilantro and salt to taste and pulse just a few more times.

   Serving Suggestions

Serve as is, or in a Molcajete topped with cubed avocado, finely chopped onion, and coarsely chopped cilantro added on top. If your making this sauce for enchiladas or chilaquiles, omit the Serrano’s, vinegar and carrots.

Bottle and store in fridge for a week.