The green salsa is without a doubt one of the most abundant in the Mexican home kitchens and since the Mexican families are very creative, there are many variations of the recipe.
This version, comes to us from the state of Morelos, whose gastronomy is full of representative and unique dishes – like the famous cecina from Yecapixtla or the red clemole. The difference that this salsa has with the original is that it is condimented with epazote, instead of coriander. With the epazote the salsa acquires a slightly stronger flavor and a very interesting citrus touch.
In conclusion the flavor of this salsa is going to be more potent than the usual one, therefore is the indicated to accompany dishes that have beef or pork because it combines very well with foods that have strong flavor.
About the Recipe
You will like this preparation because it is very simple.
The salsa is slightly spicy but if you don’t want it to be spicy just use 1 serrano pepper.
In the preparation epazote is used and we recommend using it fresh.