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Salsa Verde - 4

  • 20servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. garlic cloves

  3. scallions

  4. 1/2 cup parsley leaves

  5. 1/4 cup cilantro

  6. pickled jalapeno pepper

  7. 13 ounces tomatillos -- (fresh or canned)

  8. 4 ounces mild green peppers -- (chopped)

  9. 1/4 teaspoon hot pepper sauce

  10. 1 teaspoon salt -- (or to taste)

Instructions Jump to Ingredients ↑

  1. 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.)

  2. Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor).

  3. Add the tomatillos and process until pureed, about 5 seconds.

  4. Add the remaining ingredients and pulse 2 times to mix.

  5. Refrigerate, covered.

  6. Source: Pleasures of Cooking magazine, Jan/Feb.

  7. 87, p.10-11.

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