Salsa Verde

Name: Salsa Verde
Ingredients: 3 pounds tomatillos, husked, rinsed; 2 large jalapeno 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

9 ingredients

3 steps

Ingredients

3 pounds tomatillos, husked, rinsed
2 large jalapeno 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

Directions

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.
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.
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.