Salsa verde ( green tomato & coriander sauce )

1 cup

Ingredients

Quantity Ingredient
10 ounces Can Mexican green tomatoes;
Drained
¼ cup Onions; finely chopped
1 tablespoon Fresh Coriander; coarsely
Chopped (cilantro)
1 teaspoon Canned Serrano chili; drain,
Rinsed and finely chopped
¼ teaspoon Garlic; finely chopped
½ teaspoon Salt
⅛ teaspoon Black pepper; freshly ground

Directions

In a small bowl, combine the tomatoes, onions, coriander, chili, garlic, salt and pepper, and with a large spoon, mix them gently but thoroughly together. Taste for seasoning. If the sauce is not to be served immediately, cover the bowl with plastic wrap and refrigerate.

It will keep for at least two days. Salsa verde, traditionally, is served with cooked meats, tacos and tostadas.

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Time/Life 'Foods of the World', Recipes: Latin American Cooking Earl Cravens earl.cravens@...

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