Makes 2 cups
I love a good red tomato salsa, but when I'm filling tacos with lots of super fresh, crunchy veggies, I feel like verde is a better fit. A little more acidic and a little fresher tasting. This recipe is full of flavor - the fresh oregano really adds a nice depth.
1 T olive oil
1 lb. tomatillos, husked and chopped
1/2 cup yellow onion, finely chopped
1 clove garlic, minced
2 T fresh cilantro, chopped
1 T fresh oregano, chopped
1/2 t ground cumin
sea salt to taste
2 cups water
- In a saucepan heat 1 T oil. Add all ingredients and stir to combine.
- Bring to a boil, reduce heat and allow to simmer until the tomatillos are soft (approximately 10-15 minutes).
- Allow the mixture to cool and purée in a food processor until smooth.
- Season with salt.