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Mexican Pepperleaf Salsa
with an Aniseed flavor
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.
15 minutes will be enough to prepare the salsa.
The recipe yields 2 cups.
2 Mexican Pepperleaves (.7 oz)
8 Tomatillos (14.1 oz)4 Serrano Peppers (1.6 oz)1 Onion (5.2 oz)1 Garlic clove (.1 oz)2 tablespoons of Olive Oil1/2 tablespoon of Salt
Cookware 1 Saucepan1 Frying Pan1 Blender1 Kitchen Spoon1 Turner
Directions Fry and Cook
Heat in a frying pan over low heat 1 tablespoon of olive oil.
Put in the frying pan 2 Mexican pepperleaves and fry them for about 30 seconds per each side, until they are lightly fried.
- Transfer from the frying pan to a blender the Mexican pepperleaves that were fried, then reserve.
- Put in another saucepan:
- 8 Tomatillos.
- 4 Serrano Peppers.
- The enough Water to cover all the ingredients.
Bring the saucepan water to a boil over high heat and leave the ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.
||Don’t cook the tomatillos for a long time, because its skin breaks and its flavor becomes bitter.
Transfer from the saucepan to the blender, with a kitchen spoon, the tomatillos and the serrano peppers that were cooked.
Blend and Cook Again
- Also add in the blender, along with the other ingredients:
Blend very well the ingredients and reserve.
Heat in the saucepan over medium heat 1 tablespoon of olive oil.
- Add in the saucepan:
- The Mixture that was blended.
- 1/2 tablespoon of Salt.
Mix the saucepan ingredients and bring the Mexican pepperleaf salsa to a boil over high heat.
When the Mexican pepperleaf salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little and acquires a brilliant green color; stir occasionally.
Hotness, Freshness and Anise
Tip: If you have Mexican pepperleaves remaining they can be used to wrap a fish. Cook it in this way and it will acquire a very special aroma and flavor.
Did you like the Salsa?
Fishes and Shellfish in the Mexican Food
♆ Garlic Shrimps
♆ Crab Tostada
♆ Tuna Salad
♆ Octopus Ceviche
♆ Shellfish Soup