Chunky Salsa Verde
Description
This chunky salsa verde, made with tomatillos, onion, and cilantro, rivals any you'll find at your favorite Mexican restaurant.
Ingredients
•
12 medium fresh tomatillos, husks removed
•
1 cup water, or more as needed
•
1/4 cup diced white onion
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3 cloves garlic, minced
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1 medium jalapeno pepper, stemmed and seeded, or more to taste
•
1/2 teaspoon ground cumin
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1/4 teaspoon dried Mexican oregano
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1 teaspoon salt, or more to taste
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1 bunch fresh cilantro, stems removed
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1 medium onion, diced
Directions
1
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.
2
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.
3
Pour salsa into a serving dish. Let cool before serving, about 10 minutes.