| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sauces, Mexican |
2 |
Servings |
INGREDIENTS
| 10 |
|
Tomatillos |
| 6 |
oz |
Green Tomato, Unripe |
| 2 |
tb |
Finely Choppped Scallions |
| 3 |
|
Serrano Chilies, Chopped |
| 2 |
tb |
Chopped Cilantro Leaves |
| 1/2 |
ts |
Sea Salt, To Taste |
| 1/3 |
c |
Water |
INSTRUCTIONS
MAKES 2 CUPS Roughly chop the tomatoes, add a little at a time with the
rest of the ingredients to a blender jar, and blend for a few seconds with
each addition until the sauce has a rough consistency. the key to salsa
verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't
know where you're from, but if it's the west or southwest, you'll probably
find them in the super...if not, they are available canned in a mexican
food section.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”