| 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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