Salsa Verde

Heat a large saucepan on low to medium heat and add the chicken broth.

Remove the husks and stems from the tomatillos. Rinse the tomatillos in water to remove the stickiness, and add them into the pan with the broth.

Cut the jalapeno peppers in half lengthwise, remove the seeds and add them into the pan.

Next, cut the onions into large pieces and add them into the pan. Peel then cut the garlic cloves in half and add them into the pan. Add the oregano and let the mixture simmer for about 10 to 15 minutes.

Then add all of the ingredients including the broth into a food processor or blender (you may have to do this in batches—make sure that you don’t fill the blender too full or it will explode since the mixture is hot).

Next add the salt and pepper, and pulse a few times. Add the cilantro. Pulse about 5 or 6 times just enough for the cilantro to blend in.

Serve chilled or at room temperature with tortilla chips, or use as an enchilada sauce, taco sauce, or green burrito sauce. It’s also delicious on top of scrambled eggs or as a marinade.