Salsa Verde - 4 Recipe - Cooking Index
Salsa Verde - 4 Recipe - Cooking Index
| Garlic cloves | ||
| Scallions | ||
| 1/2 cup | 20g / 0.7oz | Parsley leaves |
| 1/4 cup | 4g / 0.1oz | Cilantro |
| Pickled jalapeno pepper | ||
| 13 oz | 369g | Tomatillos - (fresh or canned) |
| 4 oz | 113g | Mild green peppers - (chopped) |
| 1/4 teaspoon | 1.3ml | Hot pepper sauce |
| 1 teaspoon | 5ml | Salt - (or to taste) |
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.
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