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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve cooled, leftover salsa with chips. 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 |
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.
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