Salsa Verde

• 450 g tomatillos, husked & chopped
• 125 ml onions, finely chopped
• 5 ml garlic, minced
• 1 serrano chili pepper, seeded and minced (or jalapeno pepper)
• 15 ml oregano, fresh, chopped
• 2 12 ml ground cumin
• 5 ml salt
• 1 cup water
• 30 ml cilantro, chopped (or more!)

1. Mix first eight ingredients in a pot (all but the cilantro).
2. Place cilantro in a blender.
3. Bring to a boil and simmer about three to four minutes maximum.
4. Pour cooked ingredients into the blender and pulse until tomatillos and cilantro are smooth.
5. Taste and increase salt if needed (though I use only 2.5 ml of salt when I make this dish).
6. Cool and serve with either pita chips, natcho chips or with tacos or fajitas.
7. If you wish to keep it for a few weeks, place the salsa verde into small sterilize jars and submerge completely in a pot of simmering water for five minutes.

onions, garlic, serrano chili pepper, oregano, ground cumin, salt, water, cilantro

Taken from www.food.com/recipe/salsa-verde-485443 (may not work)