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Title: Salsa Verde, Mexican Style
Categories: Mexican Sauce Salsa
Yield: 2 Servings
| 1/2 | md | Onion, finely minced |
| 1 | tb | Minced, fresh cilantro |
| 1 | Serrano or jalapeno chile, finely minced | |
| 1/2 | ts | Salt, OR more |
| 10 | oz | Canned tomatillos, well drained |
1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.)
2. Taste and adjust seasonings.
Makes about 2 cups.
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93
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