Purslane in Green Salsa

(from castro15’s recipe box)

Categories: Appetizers

Ingredients

  • 5 cups water
  • 1 lb. tomatillos, husked and rinsed
  • 2 serrano chiles, stemmed and seeded
  • 1/2 large white onion, coarsely chopped
  • 3 garlic cloves
  • 1 cup chopped fresh cilantro, divided
  • 3 tbsp. canola oil
  • 2 lb. purslane, stemmed
  • 1/2 tsp. kosher salt

Directions

  1. Bring 5 cups water to a boil in a large saucepan. Add tomatoes, chiles, onion, and garlic; cook 5 minutes or until tender. Drain well; place tomatillo mixture in a blender. Add 1/2 cup cilantro; process until smooth, stopping to scrape down sides.

  2. Heat oil in a deep skillet or saucepan over medium-high. Carefully add tomatillo sauce; bring to a simmer. Reduce heat to medium. Add purslane; cook 2 minutes or until just wilted, stirring constantly. Stir in salt and remaining 1/2 cup cilantro.

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