The Mexican cuisine is enriched with the combination of ingredients, especially from the ones of Mexican origin like the Mexican pepper leaf or acuyo.
This leaf grows in a shrub that can be found in various regions of Mexico, the leaf is heart shaped and it has a velvety texture. In the kitchen is almost always used fresh and then is roasted or fried to add it to stews or salsas. It is also common to use it to wrap tamales or beef cuts because it impregnates them with very distinctive aromas and flavors.
In this recipe the Mexican pepperleaf is going to be combined with the typical ingredients of the green salsa. If you already tried the green salsa you know what flavor to expect, the difference is that now the salsa will be immersed in an exquisite aniseed flavor. This salsa is the indicated one to accompany dishes with fish or shellfish.
About the Recipe
In this recipe you will get entertained because there are many things to do, the good thing is that everything is easy to make.
This salsa is prepared with 4 serrano peppers and is moderately spicy. If you want to reduce the hotness use less chilies.
We recommend using olive oil in the preparation so your salsa will have better flavor.