Submitted by TheGomez#1
Mix tomatillos and jalapeno peppers in large saucepan. Cover with water. Bring to a boil. Reduce heat; simmer until soft about 15 minutes. Remove from heat and let stand 15 minutes. Drain. Coarsely chop tomatillo mixture garlic and cumin in processor using on/off turns. Add parsley and cilantro; blend until herbs are chopped and salsa is chunky. Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups about 10 minutes. Stir in salt. Can be frozen.
Remove the jalapeno seeds to lessen the heat. This will also lose heat after a night in the fridge.
This recipe has been added to the following public cookbooks:
Home kitchen tested and approved
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | upstairssteak
07/06/08 06:59 PM |
A lot of work but very goodThis was a lot of work but tasted great. It tastes better the next day. |
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