Taqueria Cancun Green Salsa Recipes

Steps:

• Cut the stems off the jalapenos and throw them in a small pot.
• Remove seeds if you don't want it as spicy.
• Add peeled garlic.
• Add a small amount a water, about 1/4 cup or a little more to get a steam effect.
• Place on stove at a low medium heat to get it steaming for about 15 minute.
• Add contents to a blender and add oil and blend until smooth.
• Add salt to taste.
• You may need to adjust salt, water, and chicken cubes to suit the taste because jalapenos are not all uniform in taste depending on the season.
• I used olive oil but I doubt a mexican restaurant uses olive oil.

Steps:

• Peel, pit and smash the avocados in a large bowl.
• In a blender, blend the tomatillos, and then add them to the bowl with the smashed avocados.
• Add the jalapenos and 1/2 cup water to the blender and blend; strain the liquid.
• In the same blender, add 1/2 cup water, the garlic, cilantro, onions, oregano, cumin, garlic salt and pepper and blend.
• Add to the tomatillo and avocado mixture and stir together. Add salt to taste.

Steps:

• Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
• Drain tomatillos and place in a food processor or blender (you can also use a hand hold blender -- and do it right in the pot!) with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.