Great green sauce

Yield: 1 Servings

Measure Ingredient
1 cup Unsalted butter
1 cup Well-rinsed; stemmed, firmly packed fresh spinach leaves; stemed until limp; drained
¼ cup Parsley sprigs
2 \N Green onions; chopped
1 tablespoon Chopped fresh dill -or-
1 teaspoon Dried dill weed
1 tablespoon Chopped fresh basil -or-
1 teaspoon Dried leaf basil
1 tablespoon Choppd fresh tarragon -or-
1 teaspoon Dried leaf tarragon
2 \N Fresh hot green chiles; parched; seeded, chopped
\N \N Salt to taste; if desired

The perfect dunk for any green vegetable: florets of broccoli, zucchini slices, blanched green beans, snow peas, you name it. Serve at room temperature. Melt butter in a saucepan, keep warm. In food processor, combine spinach, parsley, green onions, herbs & chiles. Process until pureed. Taste, adjust seasonings, adding salt, if desired. Add to butter & cook, stirring, until mixture is heated through & flavors are well blended.

If made ahead, refrigerate in tightly covered jar; warm by holding jar under hot running water before serving. Makes 1-¾ cups.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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