Salsa Verde


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. 

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