Yield: 20 servings
Measure | Ingredient |
---|---|
2 xes | Garlic cloves |
3 xes | Scallions |
½ cup | Parsley leaves |
¼ cup | Cilantro |
1 x | Pickled jalapeno pepper |
13 ounces | Tomatillos (fresh or canned) |
4 ounces | Mild green peppers (chopped) |
¼ teaspoon | Hot pepper sauce |
1 teaspoon | Salt (or to taste) |
Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p⅒-11.