– It’s made without preservatives or any weird additives! – It’s made using authentic Mexican techniques passed down from my mother-in-law. – This recipe is vegan and gluten free.
– Tomatillos – Serrano pepper – Water – Dired chiles de árbol – Cilantro – Salt
Add tomatillos and serrano to saucepot and add water. Boil on high heat for 15 minutes, until tomatillos and serrano are cooked through and turned a more yellow color.
Allow boiled tomatillos and serrano, in their cooking liquid, to cool down.
Add boiled tomatillos and serrano and remaining ingredients to the blender with ¼ cup of the cooking liquid, Blend for 30-60 seconds, until completely blended and smooth.
Transfer to a bowl and serve immediately or allow flavors to sit in the fridge (cover the bowl) for a few hours.