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Huevos Rancheros with Homemade Salsa Verde

By Kena @campchic

It’s brunch time! Breakfast is my favorite meal of the day and when the weekend rolls around, well…let’s just say I don’t mess around. Last weekend, PI was craving Huevos Rancheros but I wanted to put my own spin on the classic mexican dish, so I whipped up some Homemade Salsa Verde! YUM! This dish is hearty, delicious, and super easy to make. If you can make Tacos, you can make Huevos Rancheros. Get in the kitchen!







Cooked Salsa Verde RECIPE (adapted from Pati’s Mexican Table)


2 pounds green tomatillos, husks removed and rinsed

2 garlic cloves, peeled

1 serranos chiles (you can add more but trust me, these suckers are H-O-T)

1 cup cilantro leaves

1/4 cup white onion, roughly chopped

1 teaspoon kosher or sea salt, or to taste

2 tablespoons safflower or corn oil

To Prepare

Place the tomatillos along with the garlic cloves and the chiles serrranos in a pot and cover with water. Place over high heat until it comes to a boil. Simmer at medium for about 10 minutes, or until tomatillos change their color from a bright to a pale green, are cooked through and are soft but are not coming apart.

Place tomatillos, garlic and chile (you may add one chile first) and 1/2 cup of the cooking liquid in the blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

Heat the oil in a pot over medium heat. Once it is hot but not smoking, pour in the sauce and bring it to a boil. Simmer over medium heat for 6 to 7 minutes, until it thickens a bit and deepens its flavor and color. Turn off the heat.

Once it cools down, you may store it in a closed container in the refrigerator for weeks. However, the heat level of the sauce will diminish as the days go by.

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