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| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
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 Instructions
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.
