This classic Argentine condiment gets a bit of a Southwestern spin, making it ideal for brisket barbacoa tacos.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
1
/2 pound ripe tomatillos, husked and chopped
1
/2 cup chopped Italian parsley, stemmed
1
/4 cup chopped cilantro, stemmed
2
cloves garlic, minced
Juice of 1 lime
1
tablespoon ground cumin
2
teaspoons dried oregano
1
tablespoon kosher salt
1
/4 cup extra-virgin olive oil
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Preparation
In a food processor, pulse the tomatillos, parsley, cilantro, garlic, and lime juice until finely blended. Add the cumin, oregano, and salt. Turn the food processor onto its slowest speed and slowly add the olive oil until the mixture is emulsified and a uniform consistency.