Salsa verde
20 servings
Ingredients
| Quantity | 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) |
Directions
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.