| | Directions |
- In stockpot, over high heat, boil the tomatillos, onion, and jalapeños in water to cover for 5 minutes.
- Cook just until al dente, not soft.
- Drain, and transfer vegetables to blender or food processor.
- Add remaining ingredients and blend until smooth.
- Store in refrigerator until ready to use or for up to 3 days.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Container: stockpot
|  | | Ingredients | | - | | 1 pound tomatillos, husked |
| - | | 3 jalapeños - fresh, seeded, cut in half |
| - | | 1/2 onion - quartered |
| - | | 1/2 teaspoon ground cumin |
| - | | 1/4 cup cilantro - chopped |
| - | | 1/2 teaspoon salt |
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