Name: Salsa Verde
Yield: Makes about 4 cups
Ingredients: 3 pounds tomatillos, husked, rinsed; 2 large jalapeño chiles, stems removed; 5 small garlic cloves, peeled; 1 1/2 teaspoons ground cumin; 1 1/2 bunches fresh cilantro, thick bottom stems trimmed; 3/4 cup loosely packed fresh Italian parsley leaves; 1/3 cup (packed) fresh mint leaves; 1 1/2 tablespoons vegetable oil; 1 1/2 teaspoons salt

By Roberto Santiba ez

May 31, 2007

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