Salsa verde
Yield: 20 servings
Ingredients:
- 2 x Garlic cloves
- 1/2 c Parsley leaves
- 1 x Pickled jalapeno pepper
- 4 oz Mild green peppers (chopped)
- 1 t Salt (or to taste)
- 3 x Scallions
- 1/4 c Cilantro
- 13 oz Tomatillos (fresh or canned)
- 1/4 t Hot pepper sauce
Instructions:
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 p.10-11.
