Chunky Salsa Verde

Name: Chunky Salsa Verde
Total time: 30
Yield: 8
Ingredients: 12 medium fresh tomatillos, husks removed; 1 cup water, or more as needed; ¼ cup diced white onion; 3 cloves garlic, minced; 1 medium jalapeno pepper, stemmed and seeded, or more to taste; ½ teaspoon ground cumin; ¼ teaspoon dried Mexican oregano; 1 teaspoon salt, or more to taste; 1 bunch fresh cilantro, stems removed; 1 medium onion, diced

Recipe by Sherbear1 from allrecipes.com

Appetizer 30 Mins.

Ingredients

8 servings

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12 medium fresh tomatillos, husks removed
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1 cup water, or more as needed
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¼ cup diced white onion
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3 cloves garlic, minced
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1 medium jalapeno pepper, stemmed and seeded, or more to taste

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½ teaspoon ground cumin
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¼ teaspoon dried Mexican oregano
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1 teaspoon salt, or more to taste
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1 bunch fresh cilantro, stems removed
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1 medium onion, diced

Instructions

Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
Pour salsa into a serving dish. Let cool before serving, about 10 minutes.