Salsa verde, mexican style

2 servings

Ingredients

Quantity Ingredient
½ medium Onion, finely minced
1 tablespoon Minced, fresh cilantro
1 Serrano or jalapeno chile, finely minced
½ teaspoon Salt, OR more
10 ounces Canned tomatillos, well drained

Directions

1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.) 2. Taste and adjust seasonings.

Makes about 2 cups.

From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93

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