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.
