5/5
(1 Votes)
Ingredients
- 3 lbs. tomatillos, husked, rinsed
- 2 large jalapeno chiles, stemed removed
- 5 small garlic cloves, peeled
- 1 1/2 tsp. 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 tbs vegetable oil
- 1 1/2 tsp 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
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.
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to about 4 cups, about 10 minutes. Stir in salt