2 28oz cans tomatillos (drained)
2 4oz cans diced green chiles
2 large cloves garlic, peeled and roughly chopped
1 cup cilantro (stems and leaves)
1 tsp kosher salt
1/2 tsp each ancho chile powder, ground cumin, dried oregano (can sub 1-2 tsp fresh oregano)
Blend with immersion blender or on a food processor.
Use for Enchiladas Verdes or as a dipping salsa.