| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauce | 1 | Servings | |
INGREDIENTS
| 1 | c | Unsalted butter |
| 1 | c | Well-rinsed; stemmed, firmly packed fresh spinach leaves; stemed until limp; drained |
| 1/4 | c | Parsley sprigs |
| 2 | Green onions; chopped | |
| 1 | tb | Chopped fresh dill -or- |
| 1 | ts | Dried dill weed |
| 1 | tb | Chopped fresh basil -or- |
| 1 | ts | Dried leaf basil |
| 1 | tb | Choppd fresh tarragon -or- |
| 1 | ts | Dried leaf tarragon |
| 2 | Fresh hot green chiles; parched; seeded, chopped | |
| Salt to taste; if desired |
INSTRUCTIONS
The perfect dunk for any green vegetable: florets of broccoli, zucchini slices, blanched green beans, snow peas, you name it. Serve at room temperature. Melt butter in a saucepan, keep warm. In food processor, combine spinach, parsley, green onions, herbs & chiles. Process until pureed. Taste, adjust seasonings, adding salt, if desired. Add to butter & cook, stirring, until mixture is heated through & flavors are well blended. If made ahead, refrigerate in tightly covered jar; warm by holding jar under hot running water before serving. Makes 1-3/4 cups. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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