Title: Salsa Verde #3
Categories: Salsa
Yield: 20 Servings
| 2 | x | Garlic Cloves |
| 3 | x | Scallions |
| 1/2 | c | Parsley Leaves |
| 1/4 | c | Cilantro |
| | | Pickled Jalapeno Pepper |
| 13 | oz | Tomatillos (Fresh Or Canned) |
| 4 | oz | Mild Green Peppers (Chopped) |
| 1/4 | ts | Hot Pepper Sauce |
| 1 | ts | 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.