Salsa Verde

• 3 pounds tomatillos, husked, rinsed
• 2 large jalapeno chiles, stems removed
• 5 small garlic cloves, peeled
• 1 1/2 teaspoons ground cumin
• 1 1/2 bunches fresh cilantro, thick bottom stems trimmed
• 3/4 cup loosely packed fresh Italian parsley leaves
• 1/3 cup (packed) fresh mint leaves
• 1 1/2 tablespoons vegetable oil
• 1 1/2 teaspoons salt

1. Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.
2. Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next 3 ingredients; blend until herbs are chopped and salsa is chunky.
3. 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.

jalapeno chiles, garlic, ground cumin, fresh cilantro, fresh italian parsley leaves, mint leaves, vegetable oil, salt

Taken from www.epicurious.com/recipes/food/views/salsa-verde-238506 (may not work)