- Yields: about 2 1/2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 12 tomatillos, papery skins removed
- 1 small yellow onion, peeled and coarsely chopped
- 2 jalapeño pepeprs (you may substitute 4 serrano chiles), seeded and coarsely chopped
- 1/4 cup coarsely chopped cilantro
- 1 teaspoon fresh oregano
- Salt, to taste
Directions
Place tomatillos in boiling water and cook until they are khaki colored and quite soft. Drain and transfer to a food processor or blender.
Add remaining ingredients and purée until fairly smooth.
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