Salsa verde, mexican style
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | medium | Onion, finely minced |
| 1 | tablespoon | Minced, fresh cilantro |
| 1 | Serrano or jalapeno chile, finely minced | |
| ½ | teaspoon | Salt, OR more |
| 10 | ounces | Canned tomatillos, well drained |
Directions
1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.) 2. Taste and adjust seasonings.
Makes about 2 cups.
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93