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Non - Vegetarian Salsa Verde

Non - Vegetarian Salsa Verde

Course : Sauce and dips
Regions : American
Servings : 4
Time : 15 Minutes

Chef Gautam Kumar


Tomatillos 400 g
Serranos (steamed) 2
Coriander (Chopped) 15 g
Onion Large (Chopped) 150 g
Onion Large (finely diced) 60g
Garlic Cloves (chopped) 2
Vegetable Stock 400 ml
Lard 8g
Salt To Taste


  1. Boil the tomatillos and serranos in salted water to cover until tender, approximately 10 to 15 minutes, and drain it .
  2. Combine coriander, onion, garlic, tomatillos and serranos, blend in a food processor to a smooth texture.
  3. Heat the Lard in a skillet over medium-high heat, when skillet is hot pour the puree and stir for 5 - 6 minutes.
  4. When puree becomes darker and thicker, add Chicken stock and bring it to boil, keep it at simmering temperature for about 20 minutes until it becomes thick enough to coat a spoon, adjust the seasoning with salt and serve.