The Pioneer Woman Tasty Kitchen
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Chunky Salsa Verde

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Just like the kind they serve at the Mexican restaurants.

Ingredients

  • 11 whole Tomatillos, Husks Removed And Cleaned
  • 2 whole Jalapenos, Stems Removed
  • 3 cloves Garlic, Minced
  • ½ teaspoons Cumin
  • ¼ teaspoons Mexican Oregano
  • ¾ teaspoons Salt
  • 1 bunch Cilantro, Chopped
  • 1 whole White Onion, Diced

Preparation

1. In a pot, place tomatillos and jalapenos in enough water to cover. Bring to a simmer, turning tomatillos so all sides are lightly browned. If water is absorbed, add a little as needed. When all tomatillos and jalapenos are done, use a slotted spoon to remove and place them into the blender. Blend until smooth.
2. Add garlic, cumin, Mexican oregano, salt and blend again until smooth. Cut stems from cilantro and discard, place leaves into the blender. Blend again until cilantro is mixed well. Dice white onion into small peices and place into the blender. Blend lightly (you want the onion to be chunky).
3. Pour mixture into a dish, let cool and serve.

2 Comments

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Avatar of Caliente Kitchen

Caliente Kitchen on 4.22.2011

The tomatillos will turn a light brown as they boil in the water. That is what I mean when I say cook them until browned.

Avatar of thefrozen5

thefrozen5 on 4.21.2011

Browned?? How?

One Review

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Avatar of jessswan

jessswan on 9.21.2011

I LOVE this so much!!! It has just the right amount of spice, is so flavorful and easy to make. I didn’t have Mexican oregano, so I added a dash of chili powder, and it was great. Thanks for submitting this recipe! We’ll definitely be making this again!

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