Salsa Verde

By Dan Nico

• Garlic cloves
• Scallions
• 1/2 cup Parsley leaves
• 1/4 cup Cilantro
• Pickled jalapeno pepper
• 13 ounces Tomatillos (fresh or canned)
• 4 ounces Mild green peppers (chopped)
• 1/4 teaspoon Hot pepper sauce
• 1 teaspoon Salt (or to taste)

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.

For More Information:

More Details about mexican salsa and dip recipes here. Dan may be contacted by email at  dseannico@googlemail.com.