Green salsa (Salsa verde) from My Mexico City Kitchen: Recipes and Convictions (page 50) by Gabriela Camara

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried masa rounds with black beans, romaine, and ricotta salata (Sopes playeros); Golden quesadillas (Quesadilla doradas); Plantain and bean fritters (Tortitas de plátano maco con frijoles)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • excurvatus on December 12, 2019

    This is a good one. iId recommend (to my future self) to use less water next time. It was a lot of liquid for the blender, and it didn't require that much water. In a video for munchies, Gabriela says she uses 4c. I ended up draining the liquid through a fine mesh strainer after simmering.

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