| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican, Sauces | 20 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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