Chunky Salsa Verde
Ingredients
- 12 medium fresh tomatillos, husks removed
- 1 cup water, or more as needed
- ¼ cup diced white onion
- 3 cloves garlic, minced
- 1 medium jalapeno pepper, stemmed and seeded, or more to taste
- ½ teaspoon ground cumin
- ¼ teaspoon dried Mexican oregano
- 1 teaspoon salt, or more to taste
- 1 bunch fresh cilantro, stems removed
- 1 medium onion, diced
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Instructions
- Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
- Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
- Pour salsa into a serving dish. Let cool before serving, about 10 minutes.
Source
Original recipe: View Original
