3 pounds tomatillos, husked, rinsed
2 small serano peppers, stem removed
5 small garlic cloves, peeled
1 ½ teaspoons ground cumin
¾ bunches fresh cilantro (no stems)
¼ cup loosely packed fresh Italian parsley leaves
⅙ cup fresh mint leaves
3 T. sugar
1 ½ tablespoons vegetable oil
1 ½ teaspoons kosher salt
Mix tomatillos and peppers in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Occasionally roll the tomatillos around in the water so they cook evenly. Remove from heat; let stand 15 minutes. Drain.
Put all the ingredients, except vegetable oil and salt into a food processor and blend to your desired consistency.
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer for a few minutes until your desired thickness. Stir in kosher salt.
Recipe Credit: Cherry Tea Cakes