My Recipes

Title: Salsa Verde

User: nnss

Yield: 20 servings

Categories: mexican, sauces

amount unit name
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


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.