Mint Salsa Verde
Raw Salsa Verde is a staple in my family's kitchen. We always had this salsa in the fridge, and it was literally perfect for everything—enchiladas, chilaquiles, tacos, quesadillas—and I put this on everything too. I'm talking marinades, steak, BBQ. SOOOOOO remember: read the whole recipe before you start, and let's make some salsa!
Please read the whole recipe before you start
Ingredients
Serrano chilies – 1 if you don't like spice, 3 if you're brave
Tomatillos – About 8-10 tomatillos
Cilantro – 3 bunches
Mint – About the same as cilantro
Green onions – 6 green onions
Raw garlic – 4 cloves
Knorr Chicken Bouillon – Use instead of salt
Instructions
Grab your blender and throw in all your tomatillos, garlic, serrano chilies, and chicken bouillon. Blend this mixture until it’s liquid.
Now grab all your herbs and greens and throw them in there. Pulse blend until it's incorporated, and be careful not to over-blend the greens—they will turn brown if you over-blend.
Now that everything is blended, taste that bad boy. If it doesn't taste salty, add more chicken bouillon. If it's too salty, add more tomatillos and adjust. It’s cooking!
Quesadillas
Quesadillas are the most versatile snack—I mean, you can put literally anything in. Put a hot dog in if you really want.
Ingredients
Tortillas
Shredded Mozzarella
Instructions
Heat up a cast iron pan, throw a small amount of oil down, and drop your tortilla in. Once your tortilla is soft and malleable, pull it out.
Throw down shredded cheese on the cast iron directly and press your tortilla down onto the cheese.
Let it cook for a couple of seconds, then flip it—it should take about 30 seconds.
Once you have crunchy cheese, add some salsa and EAT IT UP!
