Name: Salsa Verde
Yield: Makes about 4 cups
Ingredients: 3 pounds tomatillos, husked, rinsed; 2 large jalapeño chiles, stems removed; 5 small garlic cloves, peeled; 1 1/2 teaspoons ground cumin; 1 1/2 bunches fresh cilantro, thick bottom stems trimmed; 3/4 cup loosely packed fresh Italian parsley leaves; 1/3 cup (packed) fresh mint leaves; 1 1/2 tablespoons vegetable oil; 1 1/2 teaspoons salt

Serve cooled, leftover salsa with chips.

Recipe information

Yield
Makes about 4 cups

Ingredients

3 pounds tomatillos, husked, rinsed

2 large jalapeño chiles, stems removed

5 small garlic cloves, peeled

1 1/2 teaspoons ground cumin

1 1/2 bunches fresh cilantro, thick bottom stems trimmed

3/4 cup loosely packed fresh Italian parsley leaves

1/3 cup (packed) fresh mint leaves

1 1/2 tablespoons vegetable oil

1 1/2 teaspoons salt

Preparation

Step 1
Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.
Step 2
Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next 3 ingredients; blend until herbs are chopped and salsa is chunky.
Step 3
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.

TagsSalsa Condiment Mexican Latin American Tomatillo Vegetable Jalapeño Chile Cilantro Herbs & Spices Parsley Mint Vegan Vegetarian Gluten Free Dairy Free Nut Free Food Processor Bon Appétit

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