|
|
|
|
|
|
|
|
Yield: Makes 1 cup
|
| A traditional favorite, salsa verde is served as a condiment in most Mexican restaurants to accompany many dishes and snacks such as sopes, quesadilla, and flautas. |
RECIPE INGREDIENTS
|
|
|
DIRECTIONS
Cook the tomatoes and chiles in the water until soft, about 20 minutes. (if using canned tomatillos, cook only the chiles.) Drain, reserving only the liquid.
|
Combine the tomatillos, chili, onion, garlic, cilantro and salt in a food processor. Process briefly with some of the reserved liquid until thinned but still coarse.
|
Can be refrigerated for up to 3 days but it will become gelatinous, so reheat to liquefy before serving at room temperature.
|
Serving Size = 1 Tablespoon
|
|
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
|
|
Nutrition Facts per Serving
Yield: Makes 1 cup
|
|
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Articles
|
|
|
|
|
|
|
|
| Shopping Ideas and Offers |
|
|
|
|
|
|