Salsa verde ( green tomato & coriander sauce )
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Can Mexican green tomatoes; |
| Drained | ||
| ¼ | cup | Onions; finely chopped |
| 1 | tablespoon | Fresh Coriander; coarsely |
| Chopped (cilantro) | ||
| 1 | teaspoon | Canned Serrano chili; drain, |
| Rinsed and finely chopped | ||
| ¼ | teaspoon | Garlic; finely chopped |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper; freshly ground |
Directions
In a small bowl, combine the tomatoes, onions, coriander, chili, garlic, salt and pepper, and with a large spoon, mix them gently but thoroughly together. Taste for seasoning. If the sauce is not to be served immediately, cover the bowl with plastic wrap and refrigerate.
It will keep for at least two days. Salsa verde, traditionally, is served with cooked meats, tacos and tostadas.
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Time/Life 'Foods of the World', Recipes: Latin American Cooking Earl Cravens earl.cravens@...